School Food Service Management HE223B
LESSON 1
THE DEVELOPMENT OF FOOD SERVICE INDUSTRY
Learning Outcomes
At the end of this lesson the students should be able to:
a. Name some factors that have influenced the growth and status of the foodservice industry;
b. Trace the history of school food service;
c. Classify the foodservice establishments.
d. Identify the foodservice used in schools; and,
e. Cite the advantages and disadvantages each type of foodservice.
INTRODUCTION
Foodservice is becoming a way of family entertainment and a source of family income for
those who are engaged in food service operation. The growing number of people patronizing
restaurant, cafeterias and fast-food center depends largely on these for their food intake. In schools,
for example, many students depend on the school food service for their brunch, lunch and snacks.
As such, better and more nutritious foods should be offered in these food services.
THE DEVELOPMENT OF FOOD SERVICE INDUSTRY
Today the foodservice industry defines in its broadest sense to mean all establishments
where food regularly served outside the home. Such establishmentincludes restaurant, hotel or
motel, and department store dining rooms, coffee shops, family restaurants, and fast-food outlets.
Foodservice that are operated in schools,colleges, and universities, hospitals. Nursing home
and other health care setting arealso included.
A. EARLY DAY HISTORY OF FOODSERVICE ORGANIZATIONS
Dated back in the Middle Ages foodservice organization in operation it has been believed
originated in food habits, customs and traditions of the people that characterize the civilization.
Foodservice organization has established a well-organized form as early as feudal times. It
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revealed in the most countries contribute with the development of the food habits and customs.
Great Britain, France, Germany, and, Sweden
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From those countries showed with their custom of social events characterizes there was no
traditions preventing the other people in participating in social meals.
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The economic status of people as well as the type of food eaten also influenced the serving
of foods to various groups.
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These people consume meat or a number of other protein foods originating from different
sources.
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Because meat and other protein foods could not be transported without the risk of spoilage,
they require immediate food production in well- established kitchens and with good
supervision.
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These countries have contributed to the foodservice industry growth.
The early practitioners of quantity food production were those in the religious orders and
royal households. Even though the kind of foodservice was different from the kind of what we
have today, it marked on the evolution of institutional foodservice.
Figure 3 A free standing restaurant
Religious Orders
Abbey that is usual in countryside particularly in England. It served not only the brethren of the
order, but also thousands of pilgrims who flocked to worship. The kitchen measures 45 feet across
at the Abbey of Canterbury, a favorite site of countless pilgrimages. It also showed that the
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preparations of food in abbey are much higher than in the inns at that time. The strong sense of
stewardship brought the beginning of the detailed accounting system.
Royal Households and Noble House Holds
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The royal households, with its hundreds of retainers, the household of nobles. The degrees
of rank resulted in different food allowances within these groups. In providing foods from
those various needs rooted the strict cost accounting.
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The royal household's diet was heavily reliant on meat and fish during Lent. Many
castles had their gardens where fresh vegetables, herbs, and fruits were served.
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As time passed, the discovery of the causes of food spoilage in these noble houses
contributed to improved food storage and food preparation practices. Advances in recognizing the
laws of physics have culminated in the substitution of the open hearth with iron stoves and various
refinements to the kitchen appliances. A more practical configuration of the facilities led to a
reduction, which helped to alleviate disorder and cooperation.
B. EVOLUTION OF THE PRESENT-DAY FOODSERVICE
The food service industry has two categories:
1. Commercial Establishment which are committed to earn profit. The restaurant is king in
this category.
2. Institutional Catering that provides to institutions such as factories, business houses,
schools, military, prisons, railways, airlines, etc. Many institutional programs are
subsidized by the government. Let as look the origin of each.
C. RESTAURANT AND FAST FOOD
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Restaurants make huge part of the foodservice business and create extensive employment.
Restaurant may be independent or part of hotel operations. The coffeehouse was an early
form of restaurant, which appeared in England in the mid-1600s. Back in the 18th century.
Approximately 3000 coffee houses in London.
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The restaurant, as we know today, began in 1765 in Paris, France.
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Fast Food Restaurant
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Fast-food operations had great impact on the food service industry.
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Fast food restaurants standardized ready-to eats food and service. Fast food operations date
back to at last the 1920’s and 1930’s when A &W Root Beer (the first Fast food restaurant)
Howard Johnson franchised some of their units they concentrated mostly on Hamburgers.
Some leading fast-food chains in the world are given below.
FAST FOODS
PRODUCTS
Jollibee
Ham Burger
Mc Donald
Ham Burger
Greenwich
Pizza
Max’s Restaurant
Chicken
Kenny Rogers
Ckicken
Burger King Corp.
Hamburger
Dunkin Donuts
Doughnuts
Kentucky Fried Chicken
Chicken
McDonald’s Corp.
Hamburgers
Pizza Hut
Pizzas and Pastas
Wendy’s International Inc.
Hamburgers
Institutional Catering
There are many institutional food service programs, but there are worth mentioning, as they
were, the original trailblazers of institutional catering.
INDUSTRIAL CATERING
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Robert Owen - a young mill-operator from Scotland called by the father of Industrial
Catering in 1885. One of his efforts was to provide an “eating room” for his worker and
their families. This created a great motivation to his workforce who increased their
productivity. Owen’s methods were so successful that they spread throughout the world.
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A cafeteria has a counter offering pre- cooked meals, which consumers chose according to
their budget, and eat by sitting in the free-sitting areas in the cafeteria. Cafeteria service was found
convenient especially when workforces had to consume their meals within limited lunch breaks.
Establishments found that self-help was quicker and the prices were economical and flexible for
their personal budgets. Today almost 75% establishments provide cafeteria services. During and
after World War 2 new types of industrial catering developed. Today we have gourmet lunchrooms
to vending machines, on-site kitchen to outside catering contracts, food basket sale persons to
franchised fast food operations with premises.
D. HOSPITALS
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Hospitals were already founded in India and Egypt, as far back as 600 BC.
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In early Greece and Rome, the sick took shelter in temples that provided food for the
patients and the poor.
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Spanish Explosion built the first hospital on the American continent. However, there is
evidence that Hispaniola's Spanish Government established the first hospital in Santo
Domingo, Dominican Republic, in 1503.
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The first US hospital to be incorporated was the Pennsylvania Hospital, which received its
charter in 1571 from Benjamin Franklin.
E. SCHOOLS
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Though schools existed in early times, there is no record of school food programs. Rugby,
Eton, and Harrow evolved from religious institutions of the Middles Ages. They did not
have any noted food service programs.
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Community or with servants. American schools were patterned after in the American
schools were established in the American Colonies. Food services began in the American
colleges in 1800 and spread informally across the University System. The US Congress
first made federal money available for school food. Subsidies in 1935. Federal funding
continues to the present day. For rising children, the focus is on nutrition.
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Today Fast-food chains penetrated a significant way University premises.
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F. FOODSERVICE ESTABLISHMENT
COMMERCIAL ESTABLISHMENT
Restaurant Central
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Is a commercial establishment that is dedicated to selling food and drink. Restaurants can
be classified additionally by ownership:
a. A restaurant can be a licensed part of hotel service, through which sales contribute to
the hotel's sales efficiency.
b. An independent business entity under individual ownership and management.
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A chain restaurant that is a part of a multi-unit ownership organization offers standardized
menus, décor, type of service, and marketing strategy. A restaurant provides tables and
chairs for customers to eat meals prepared by an attached kitchen. The restaurants are
equipped with crockery, cutlery, linen, and décor, which may vary in quality and concept
in keeping with the establishment's objectives.
Types of Restaurants
1. Coffee shop: a term borrowed from the US, distinguished by its rapid service. The food is
cooked from the kitchen. The chef makes complete and nutritious meals and arranges them
on a tray. The menus at the coffee shop are relatively light and plain. There are set portion
sizes. In a coffee shop, the atmosphere is relaxed, which means visitors may come in casual
wear.
2. Specialty restaurant: In such a restaurant, the entire atmosphere and décor are geared to a
particular theme commonly related to regional cuisine, Chinese, Indian, Polynesian,
Japanese, and French restaurants are all geared to the specialty food they offer.
3. Grill Room: This is a restaurant that specializes in grilling various meats, fish, and poultry.
The distinctive feature of this restaurant style is a glass partition that divides the kitchen from
the seating area so that the guest can see their choice of grill preparation. Grill rooms are
relaxed and can have long tables and chairs, with a distinctly American decor.
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4. Dining Rooms: Dining rooms are operated by smaller hotels, motels, resorts, inns, clubs, or
heritage hotels. Smaller hotels may find that having more than one place to eat is costeffective. The dining room is typically built for residents of hotels or club members who can
bring their guests along.
5. Discotheques: To dance mainly to recorded music. The music is guided by a skilled and
experienced disk jockey (DJ), which creates or responds to the guests' moods. Special lighting
and dance floor are essential to the discotheque. A feature of the discotheques is a bar, which
also offers light meals and fingerpicking snacks. Discotheques in hotels permit only formal,
casual clothing, while independent ones.
6. Night Clubs: It is available primarily for dinner, dance, and live entertainment during the
night. The decor is luxurious, while fine linen and silver crockery make up the service. Night
clubs only allow for formal wear, and some go as far as insisting on black tie. Live
performances or cabarets are an essential feature that promotes popular performers.
7. Food Bars: This collective name includes casual snack bars, milk bars, kiosks, frozen yogurt,
theater counters, etc. A counter for people to consume food at these food bars essentially
display their wares in refrigerated or heated glass counters (based on the food they serve).
The customer chooses their items and goes to a cashier who will supply them with the items
in a paper plate or container—the limited seating places in the shop itself.
8. Food Courts: The food court quickly became a meeting place and dining area for people.
The food court is a dedicated eating place where many fast-food franchises will employ food
stands to set up their operations.
9. Cafes: Are casual restaurants found and entertainment districts. Café means coffee in French,
and cafes were opened in response to the famous Food court. It is the country's largest Foodcourt covering almost the entire Building basement with the widest and most food options,
from local to foreign cuisine— coffeehouses of London. They are initially meant to serve
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either coffee or tea. It also included house wines as well as a limited range of snacks. Some
cafés made menus for lunch and dinner. Cafes have limited seating for anyone who would
like to take a quick bite to rest. Cafes have big windows for eaters looking out into the street.
10. Cafeterias: In institutional catering, cafes are located. For ease and least hassle, industrial
canteens, army messes, residential colleges, etc. follow this service form. Food seen on
counters. Prices are shown on large menu panels. Diners pick the items by budget. Trays and
simple utensils are put at the start of the counter. The eaters ask the attendants behind the
counter.
11. Bars: Bars are where liquor is sold and consumed. In Europe, they are called inns, while they
were called "pubs and taverns in the UK." Bars have to license to serve liquor as they have
to follow strict laws and rules like closing time, serving underage persons, observing dry
days, etc. Bars may be private one's store found in hotels, clubs, and officers' messes for the
restricted public; or public ones found in the city.
INSTITUTIONAL CATERING
Institutional catering
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Is an enormous business that is huge with volume.
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It applies to food services in factories and company homes.
1. Hospitals and nursing homes
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are essential recipients of institutional catering services. These services concentrate
mainly on supplying balanced foods monitored by certified dietitians to patients who
cannot actively pursue healthy food sources. School food services are popular during
the day at school.
2. School food programs
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They are popular in full-day school schedules are boarding schools. Some
governments, like in North America fund, such programs by providing national
subsidies. Food is nutritious and planned by dietitians who know the kind of food for
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growing children.
3. Airline catering
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May be cluster into Flight catering and Airport Catering. Flight catering is a specialized
food program for airlines passengers, flight stewards, pilots and airport staff/workers.
4. Ship Catering
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is just like hotel catering. The problem in cruise liners is the need to store and store the
right number of supplies and raw materials between ports to ensure passengers have
food available during their journey. Cruise liners have full silver service with waiters
and gourmet meals.
5. Military catering
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covers the entire armed forces and paramilitary forces.
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The armed forces cover the army, Air Force, and the Navy with their respective
administrative wings. Paramilitary forces would include the Border Security Forces,
Home Guards, etc. Food is provided in messes separately for soldiers, noncommissioned officers, and officers.
6. Theme Parks and Resorts
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Offer an excellent opportunity for food catering programs. Such options may come in
various facilities from restaurants, mobile vans, vending machines, kiosks, and dining
rooms. Camps in remote areas need specialized planning and execution as much as
the food is from the local flora and fauna.
7. Railway Catering
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They may be classified into railway terminal and in-transit service. Catering at terminals
consists of a range of facilities, including takeaway foods, fast food restaurants, waiter
service restaurants, vending machines, self-service cafeterias, kiosks, and mobile food
trolleys the train window. In-transit service can vary from passengers' fresh foods at their
seats by carefully planning supply points end-route.
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8. Prison Dining
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Is another problem as prisoners need to is serve safe and balanced food to prevent the
disease from spreading in a small prison campus. Prisons have their catering systems,
supervised for sanitation and hygiene
9. Clubs
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Are those establishments that offer food and beverage in addition to the primary purpose
of the club, to members who have to pay a subscription fee to maintain their membership.
Non-members may be permitted provided they accompany a member.
G. THE HISTORY OF SCHOOL FOOD SERVICE
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Benjamin Thompson, an American-born physicist, also known as Count Rumford lunches
the first school food service in Munich that served in 1790 at Germany
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Thompson established the Poor People's Institute in Munich, which employed both
adults and children to make uniforms for the German army. They were fed and dressed
for their work, and the children taught reading, writing, and arithmetic. Years later,
Thompson would feed sixty thousand people a day from his London soup kitchen.
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Thompson has pioneered the systematic feeding of the poor. He is credited with bringing
the potato into the European poor 's diet. Inventing the double boiler, kitchen range, baking
oven, pressure cooker, drip the coffee machine, which are the precursors to the steam
jacketed kettle, compartment steamer, and commercial ovens used today for school food
programs.
In the Philippines
1. In the Philippines, school meals seem rather bland, consisting mainly of rice, meat, and
gravy. (Galvez 2018) said the Education Department (DepEd) required canteens in public
schools to be safe both in their food and finances. One of the aims of a 19-page order issued
by the DepEd is removing financial conflicts between principals and teachers over canteen
operations. In 1996 the department turned over the running of canteens in public schools
2. Another goal of the order is to "eliminate malnutrition that affects the students' academic
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performance." The declaration authorizes the principal to audit a canteen run by the teacher
cooperative's financial report and to ensure that 20 percentof their earnings are returned
to school to cover the school's costs.
3. The order also requires schools with more than 500 students to have more than one canteen
to promote competition and increase service standards. Adunna (2013) addressed the need
for an enhancement mechanism along with the canteen management. The line to boost not
only the sales but also the efficacy of its operations.
4. Experience indicates a canteen is a small enterprise, with strong management and
marketing activities. As in any company, to be effective and competitive requires good
management practices.
5. Accounting and financial processes Workers are familiar with food safety, occupational
health, and safety practices and comply with applicable legal requirements. The school
canteen can operate under various management structures, depending on the individual
features and school needs.
6. The 2013 DepEd stressed that only nutrient-rich foods such as root crops, noodles, rice,
and maize products. It is sold in seasonal native preparations, fruits and vegetables, and
fortified food products labeled rich in protein and energy vitamins, and minerals in the
school canteen.
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Beverages shall include milk, shakes, and seasonally prepared juices from fruits and
vegetables. Sales of carbonated drinks, herbal or chemically colored sugar juices,
processed foods, and other items that could affect the child's health and that the
“Sangkap Pinoy” seal does not carry and the BFAD approval has not been granted is
forbidden. Iodized salt shall be used to prepare cooked foods in a controlled quantity
to ensure that the clientele's iodine requirement is met and to prevent iodine deficiency.
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It must control the use of monosodium glutamate. A fair mark- up price shall be
permitted for all goods in the canteen, provided that the retail price for sale does not
exceed the prevailing local rates.
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FNRI-DOST
(2013),
Filipino
Nutrition
Recommendations
revised
and
coordinated by the (FNRI-DOST), an interagency and multidisciplinary technical
community. Mendoza (2009), sanitation plays a significantrole in every foodservice
system. Standard sanitation practices are necessary to achieve better health for
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employees and particularly for customers, because they are the reasons, we set up a
food institution.
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Johannes addressed the need for school canteens to provide inexpensive, sanitary,
healthy foods. Such as fresh milk, fresh fruits, fresh drinks, cooked root crops, highcalorie indigenous recipes, and similar canteens with personal food handling in the
canteen to train food handlers, obtain a health certificate from the Municipal/City
Health Department and observe hygiene. Operational activities must be directed
towards the wellbeing of the students, teachers, and the entire school.
H. THE FOODSERVICE SYSTEM
Today the foodservice industry is becoming more competitive and rising rapidly. In the
Philippines, amid several calamities that may have slowed the country's economic growth, the
foodservice industry is a noticeable industry that does not appear to be affected.
Overall, many factors influence the foodservice industry's growth and status, such as socioeconomic patterns, demographic shifts and changing eating habits, and expectations of people's
family meals. On the other hand, this has also strengthened the spending capacities of the family.
More people can afford to dine out, and more women join the lunchtime customers.
All of these and many more have influenced the foodservice industry. Managers/operators
must keep themselves attuned to societal trends and must possess the ability to make necessary
changes in their operations to be more competitive.
The four major types of foodservice systems each system differs in
Where is the food cooked, and where it is being served?
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The period between preparation and service.
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Purchased food sources.
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Keep approaches cooked foods.
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The level and type of labor and equipment needed.
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1. CONVENTIONAL
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The conventional method has generally been used over the years,as the name suggests.
Menu items are prepared in the same kitchen facilities where themeals are served and held
for a brief period, either hot or cold, before serving time. In previous years, all the planning,
including cooking, took place at the premises, and food was made from simple ingredients.
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Typical consumers of the traditional method are smaller foodservice operations such as
independent restaurants, schools, universities, hospital and health care services, specialized
group homes, and in-plant employee feeding.
2. READY-PREPARED (Cook/chill or Cook /Freeze).
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Foods are prepared at the premises in the ready prepared method, then chilledor frozen
and processed at some later time for use. So, food is "packed,"
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In the cooked/freeze method, a blast freezer or cryogenic freezing system must be available
to freeze food quickly and thus prevent cell damage. Foods freezing maybe pre-plated,
but more often they are stored in bulk, which requires less freezerstorage space.
3. COMMISSARY (Central Production Kitchen).
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The commissary systems are identified as a large, central production kitchen with
centralized food procurement and distribution to service (satellite) units of prepared food
located in separate, remote areas for final preparation and service. This device was made
possible by creating massive, sophisticated equipment from the raw, unprocessedstate for
preparing and cooking large quantities of food.
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Foodservice companies with multiple operating divisions, often widely divided as in the
big city school system, we're searching for ways to simplify operations and minimize costs.
The consequence is the commissary method.
4. ASSEMBY SERVE
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The assembly method demands the processing of food on-site. This has contributed to the
use of the word "kitchen less kitchen."
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Fully prepared food is purchased, and only storage, final assembly, heating, and serving
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are needed.
- Assembly/serve framework has grown with the production of a number of high-quality
frozen entries and other food items that have recently appeared on the market. Foodservice
managers who faced labor costs and few qualified workers switched to this method are
now using "single-use" disposable tableware, thus removing the need for a dishwasher.
- The primary users of the assembly/server system are hospitals, yet some health care
institutions and restaurants also use it. Although foodservice of all classificationcan use
prepared entrée items, they have adopted them exclusively. Hotels and restaurants that
employed unionized chefs can be prohibited from using frozen entrees.
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LESSON 2
SCHOOL FOOD SERVICE MANAGEMENT
Learning Outcomes
At the end of this lesson the students should be able to:
a. Define management objectives;
b. Enumerate and explain the resources of the manager;
b. Identify the common objectives that a food service establishment set; and,
c. Familiarize and inform about the revised Implementing guidelines on the operation
and management of school canteens in public elementary andsecondary schools.
A. MANAGEMENT
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It is an efficient resource to attain the use of the assigned goals of the organization. The
two main terms are the priorities and tools of business. Both companies have plans, whether
commercial or not. Although all foodservice operations' essential goal is to provide good
meals, institutional undertakings may have unique nutritional objectives.
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The focus of a school food program, for instance, will focus on children, while hospital
food programs will focus on diet food for patients.
B. MANAGEMENT OBJECTIVES
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This are the goals (a long-term basis) or targets (on a short-term basis) to aspire wards
within given time frames. There are some generic objectives that all enterprises would
generally like to strive for:
1. Profitability – this is different from profit. Profit is getting money at all costs, even if it
has harmed the establishment's reputation or shortchanging the customer. Profitability
believes that the customer deserves their necessary due, having paid for the food and
service.

Profitability is a good objective to have for any investor in foodservice
operation; otherwise, he should not be in business at all. It encourages
customers to come back.
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2. Growth – the next valuable objective of a commercial enterprise its development. They
would like to see the change in the number of outlets, increased customers, growth in
revenue, growth in menu range, and growth of the people who work. Development is
essential to be healthy and prosperous.
3. Survival – this is an important objective. Any enterprise is subject to competition, which
is trying to woo the customers away from it. Today the customer has so many choices to
try out something new. The survival against the competition is an important objective.
4. Image – this establishment's reputation is essential for its existence. Integrity concerning
food safety, sanitation, hygiene, service efficiency, ease of parking, property access, type
of clientele, must take careful consideration.
5. Innovation – this has become the buzzword of all modern enterprises. Customers are
looking for something new. Very few products and services remain the same.
6. Customer Service – the customer is the king. Unless an establishment doesn’t meet the
changing needs and wants of the customer, they can forget to stay in business.
7. Teamwork – organizations have emphasized building teamwork. Not only have they
empowered frontline staff but have held teams accountable for performance. They
recognize that a hitch in the service chain can affect the ultimate guest satisfaction.
C. MANAGEMENT RESOURCES
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Every manager has several resources, some of which are traditional and some new because
of the changing times. Let's take a look at what Peter Drucker. The management guru,
called "M's.
1. Men – It is an archaic term for human resources.
2. Materials – these are the operational supplies that are essential operations.
3. Machines – these are the equipment required to fulfill the objectives of the business.
Machines are the expensive items called Capital items.
4. Money – refers to the capital, budgets, and operational cash flow required to fulfill the
business's primary purpose: to make money.
5. Meters – refers to physical space to carry out the operation. suburbs. Essential choices have made
where to lo locate and the operation and the probability of recovering the investment in space. The
fast-food industry has been igneous in the area to provide cooking and service space in confined
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space.
6. Minutes – this gives cognizance to time. Time has become an essential factor for both
businesses and guests. Beautiful windows of opportunities for investment and ideas are going
to present themselves. It is the timing of the business's response to those opportunities that
will bring success and profit.
7. Minds – Peter Drucker said that the only real thing that matters is knowledge. Harnessing
the minds of the existing staff and attracting the right talent is a big challenge. Organizations
have given a lot of impetus to learning encouraged their staff to provide new ideas.
Recruitment firms have challenged us to get the right minds. We may think that there is a
surfeit of employed people available. The establishment does not want "warm bodies" as
before, but those who have the right knowledge and skills. If innovation is key to survival,
then having creative minds is essential. The information age and experience have a premium
attached to it.
8. This is how things will make. Some of the critical criteria in determining ways to deliver
results are timings, standardization, quality customer services, safety, and consistency.
Another aspect of the methodology is to remove bureaucracy in decision-making. The system
and procedures must respond to the businessenvironment quickly. Adaptation to changing
scenarios is a challenge and achieved by flexible systems. Establishments have employed
computers to fulfilla lot of information requirements. Fast-food chains have mastered the
standardization of products and services.
9. Measurement – there is a new challenge to measure quality and performance. People have
become used to rate due to the technological revolution and expect the same from services.
Just as the consumer expects as a faultless car, television, or washing machine, he expects a
faultless service. Management then is the effective utilization of resources to meet given
objectives. The challenge here is that resources are never available in plenty. The worker's
role is to manage shortages and use creative ways to fill the gaps. For example, a bar
short of appropriate glasses offered cocktails in coconut shells. Expensive crockery can be
replaced with banana leaves when serving Indian food. A shortage of seats can extend service
to cars parked outside. Creativity is limitless. The mind is the only barrier.
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LESSON 3
FOOD HYGIENE, SAFETY AND SANITATION
Learning Outcomes
At the end of this lesson the students should be able to:
a. Identify the critical points in the HACCP;
b. Minimize the risk at the time of food preparation;
c. Explain the 7 principles of HACCP;
d. Apply the importance of personal hygiene; and,
e. Demonstrate the correct work habits.
A. HYGIENE AND SANITATION
Hygiene
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Are those that specifically impact the health of a person, sanitation is linked to
environmental pollution, which generally affects people's health. Sanitation and
protection are two interrelated environmental considerations that should be given utmost
importance when setting up the establishment of foodservice.
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Hygiene and sanitation issues start from the moment a foodservice concept to plan. Several
interrelated planning and operation factors needed to be addressed at the design stages to protect
the establishment against hazards. The following table gives hygiene and sanitation considerations
at the design stage. Some of the pathogens that can cause disease after an infected person
handles that food includes:
1. Hepatitis B
2. Norwalk and Norwalk- like viruses
3. Salmonella typhus
4. Staphylococcus aurous
5. Streptococcus pyrogens
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Preventive measures are available that the manager can introduce starting at the recruiting
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stage to reduce the risk of contamination and mishandling of the food. This is done after
they have been recruited health screening and diligent training of food service workers.
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Detailed orientation and instruction on personal hygiene standards for the successful hiring
process should accompany the foodservice company. Personal hygiene is simply a matter
of applying standards to preserve health and personal cleanliness. Policies that cover
appropriate dress, personal grooming practices, and employee illness should be plan
enforced and monitored. Specific approaches are designed to satisfy the purpose of these
policies, referred to as procedures for managing infections.
The Infection Management Strategy should minimally discuss the following:
Proper Attire
1. Uniforms – Wear a clean uniform every day and only put it on at the workplace
2. Apron – Different full aprons should be worn at different prep stations (e.g. seafood and
vegetables)
3. Gloves – Different disposable gloves to be used when handling raw and cooked food
4. Shoes – Wear only non-slip, full covered shoes
5. Hairnet – to protect the food from falling hair.
B. PERSONAL HYGIENE HABITS
Proper and regular hand washing is the single most effective method in preventing the
spread of foodborne illness. This technique refers to as the double washing technique,
recommended under the following circumstances.
1. After defecation, contact with body fluids and discharges, or treating waste including fecal
matter, body fluids, or other body discharges (for example, personal caregivers in daycare
centers and nursing homes may be responsible for changing slices and serving food).
2. Before starting work or going back to work after a break.
3. Sneezing after coughing or using a handkerchief
4. Tobacco use, feeding, or drinking after smoking.
5. Having treated soiled appliances or utensils
6. Immediately before the preparations for food, such as food jobs, clean equipment, utensils,
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School Food Service Management HE223B
and supplies.
7. When transitioning from working with raw food to cooked food, it is necessary to
remember that the procedure for hand washing in the food code does not require the
movement of the nailbrush. This is a highly contested topic awaiting further analysis and
review for future code versions.
Other Personal Hygiene Habits
Cuts, Abrasions, and Employee Illness
-
Cuts and abrasions, including burns and boils, should be wrapped with a waterproof
bandage.
The reductions on hands should cover with a waterproof dressing and a waterproof protective
glove.
Employees suffering from vomiting, diarrhea, fever, respiratory infection, or sore throat signs
do not function as a food handler.
Before returning to work, any employee suspected of having a communicable disease as stated
by the CDC should be referred to worker health or their physician for clearance.
C. HAZARD ANALYSIS CRITICAL CONTROL PPOINT SYSTEM
Hazard Analysis Critical Control Point
-
Is providing to be an effective and efficient system for managing and maintaining sanitary
conditions in all types of food service operations.
Critical Control Points
-
a step during the processing of a food when a mistake can result in the transmission, growth
or survival of pathogenic bacteria.
The 7 Principle of HACCP System
Principle 1 - Conduct a Hazard Analysis
The application of this principle involves listing the steps in the process and identifying
where significant hazards are likely to Occur.
Principle 2 - Identify the Critical Control Points
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A critical control point (CCP) is a point, step or procedure at which control can be applied
and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
Principle 3 - Establish Critical Limits for Critical Control Points
A critical limit (CL) is the maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an
acceptable level the occurrence of a food safety hazard.
Principle 4- Establish Critical Control Points Monitoring Requirement
The HACCP team will describe monitoring procedures for the measurement of the critical
limit at each critical control point.
Principle 5 - Establish Corrective Actions
Corrective actions are the procedures that are followed when a deviation in a critical limit
occurs
Principle 6 - Verification
Those activities, other than monitoring, that determine the validity of the HACCP plan and
that the system is operating according to the plan.
Principle 7 –Establish Recordkeeping Procedures
A key component of the HACCP plan is recording information that can be used to prove
that a food was produced safely.
Conduct Hazard Analysis on the Following:
1. Ingredients
2. Intrinsic factors procedures used in the manufacture
3. The microbial content of the food
4. Facility design
5. Equipment design
6. Packaging
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7. Sanitation
8. Staff hygiene, health, and education
9. Condition of storage
10. Intended consumer
15. Allergic outbreak
Some Hazards:
1. Glass
16. Burns
2. Wood
17. Death
3. Stones
4. Metal fragments
Critical Control Points:
5. Insulation
1. Menu planning
6. Bones
2. Purchasing
7. Plastic
3. Receiving
8. Personal effects
4. Storing
9. Choking
5. Issuing
10. Cut
6. Preparation
11. Infection
7. Cooking
12. Food poisoning
8. Holding
13. Vomiting
9. Serving
14. Broken teeth
10. Cleaning and maintenance
Critical Limits:
1. 410 F to 140 0 F is temperature danger
7. chlorine
zone
8. viscosity
2. Time
3. Quantity
Monitoring CCP’s
4. Water
1. Track operation.
5. pH factor of acidity
2. Identify a lack of control or deviation.
6. salt concentration
3. Provide written documentation.
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Corrective Action
1. Documentation
Verification
2. Correction
1. Inspection schedules
3. Re-training
2. Review of HACCP plan
4. Information program
3. Review of CCPs
5. Close supervision
4. Review deviation]
5. Random sampling
6. Review of record
Record Keeping
1. HACCP plan
6. Critical limits
2. Description of each food products
7. Monitoring systems
3. and intended use
8. Corrective action takes
4. Flow diagrams indicating CCPs
9. Recordkeeping procedures
5. The hazard of each CCP
10. Verification record
D. FOOD SAFETY
-
Providing a safe working workplace for the workers could be achieved first through a welldesigned facility. Since accidents can happen anytime especially when they are least
expected. Managers and workers should cooperate and work on a safety program to prevent
injuries possible losses and expenses repairing or replacing damaged equipment.
Safety rules that should be strictly enforced by managers and observed by all workers.
1. Carry clothes that are comfortable and suitable for the type of work done.
2. Wear comparable shoes with good soles. Avoid wearing high heeled shoes.
3. Keep floors smooth and dry. Picking up any dropped item on the floor Stop overloading
service trays.
4. It can be risky to prevent overloading of service trays.
5. Immediately dispose of all broken glasses and china wares. Never use sliced or chipped glass
or porcelain to serve.
6. Serve guests properly. Avoid hurrying.
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7. Check the tables and chairs become loose, broken, or splintered.
8. Remove them immediately from service to prevent possible injury.
9. Be careful in walking in hallways, stairs, ore work areas.
10. Keep passageways and stairways clean and free from obstruction.
11. Wash hands before and after.
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LESSON 4
OPERATIONAL FUNCTIONS
Learning Outcomes
At the end of this lesson the students should be able to;
a. Analyze how the menu influences every aspect of the school foodservice system;
b. Describe how activities throughout the food system influence the purchasing function,
receiving, storage, and inventory control;
c. Define the objectives of food production; and,
d. Discuss the variety of service styles and list criteria used to select the best for a
specific situation or event.
A. PLANNING AND WRITING THE MENU
Menu
-
is the focal point of every food production and service establishment. The reputation
processes and profits depend upon the menu.
-
It is a list of specific item, foods, or dishes that fit the meal pattern selected.
Organizational Mission and Goals
-
The menus must reflect the stated purpose of the organization as set out in the mission
statement and the vision statement.
The Customer
-
The menu planner must carefully study the population to be served, regardless of whether
commercial or non-commercial menus are planned.
Customer Demographics
-
That refers to population statistics. Specific indicators include but are not restricted to age,
gender, health status, ethnicity, and educational level.
Customer Sociocultural Influences
-
It refers to the combining of the social and cultural factors of a population. These factors
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include:

Marital status

Lifestyle

Ethnic background

Values

Religious practices
Food Consumption, Trends, Habits, and Preferences
-
The menu planner should keep this in mind when choosing food to please this diverse
community.
Budget Guidelines
-
Before every menu is prepared the amount of money that can be spent on the food must be
known.
Equipment and Physical Facilities
-
The menu which is prepared for any given day must be one which can be created with the
available equipment in the available workspace.
Production and Service Capabilities
Personnel
-
Availability and skilled employees are factors to consider when determining the variety
and complexity of a menu.
Availability of Food
-
Before every menu is prepared the amount of money that can be spent on the food must be
known.
Style of Service
-
Style of service influences the selection of food items and the number of menu choices.
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Different Types of Menus
1. A ’la carte menu – offers a large variety of dishes that are individually priced.
2. Table d’hôte Menu – which means host's or hotelier is composed of a set menu or a group
of several set menus that have fixed prices.
3. Selective Menu – there is a limited number of choices within a fixed price menu within a
fixed number of courses.
4. Static Menu – is one that remains relatively unchanged for a long period.
5. Cycle Menu – is one that is "rotated "or repeated in predetermined patterns.
6. Market Menu – a menu that responds to season and availability.
Important Factors to Consider in Menu Planning
1. Customer Profile – the menu must satisfy the individual needs of customers
2. Cost and Price – the cost and price of the menu should be within the customer’s
expectation and paying ability.
3. Service Time – the menu should consider the nature of the food being served during
specific meal periods.
4. Supply – they should take into account the seasonable and availability of ingredients.
5. Kitchen staff, plant, and equipment – the menu is only useful if the staff, kitchen, and
equipment are sufficient to handle it.
6. Balance – the balance of the menu refers to harmony and a variety of many food
properties such as texture, color, flavor, variety, and economics.
Menu Patterns
-
It is an outline of food to be included in each meal, and the extent of choice at each meal.
Food Characteristics and Combination
-
When menus are planned, one must attempt to visualize how the food will look on the
plate or tray. It is important to consider how the flavors combine, and whether there is a
contrast in:

texture

shape
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
consistency

Color

Shape

Flavor Combinations

Variety in Preparation
Menu Writing
Timetable for Planning, Execution, and Growth
o How far should the menu be planned for actual production and service?
Steps in Menu Development
o Entrees/Main Dish
o Soups and Sandwiches
o Vegetables and sides
o Salads
o Desserts
o Garnishes
o Bread
o Breakfast items
o Beverages
Menu Evaluation
-
The menu should be reviewed as planned before use, and again after serving. A food
service manager can best evaluate menus by looking at the entire menu and answering the
question below.
Checklist for Menu Evaluation
1. Does the menu satisfy nutritional guidelines and organizational goals?
2. Are the foods being offered in season available and within an acceptable price range?
3. Do foods on every menu offer color contrasts? Texture? Good flavor? Cohesiveness?
Shape or Shapes? Preparation Type? Tempering?
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4. Is any food item or flavor being repeated too often during this period of the menu?
5. Do the combinations make the whole pleasant, and are they acceptable to the clientele?
The Printed Menu
1. Menu design and Format
-
A menu card needs to be designed and written to appeal to the guest, stimulate sales, and
often influence the customer to choose items that the foodservice wants to sell.
2. Descriptive Wording
-
Truth-in-Menu Legislation
3. Menu Marketing
-
The way food choices are presented to potential customers can have a major impact on
sales.
o Menu Boards and Signage
o Spoken Menus
Customer Satisfaction
1. Surveys and Comment Cards
o Satisfaction surveys can be done formally via written surveys and comment cards.
2. Frequency Ratings or Popularity Indexes
o These are established via formal or informal surveys in which customers are asked to rate
or rank menu items according to preference.
3. Sales Data
o Sales data are the primary means by which satisfaction is measured. Modern cash registers
can track and evaluate the contribution that each menu item makes to the financial
objectives of foodservice operation.
B. PURCHASING: THE MARKET, BUYER, and VENDOR
Purchasing
-
It is a management function that focuses on securing the resources that are needed to run a
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food service.
Market
-
The medium a change of ownership takes place through.
Commodities
-
Raw agricultural produce is used for food production.
Market Distribution
-
Food is distributed over a series of market channels from sources to consumers.
Market channels
-
The food processing and distribution system, starting with the grower of raw food products
and ending at the end client or point of consumption.
Intermediaries
-
Product movement through the distribution system is guided by intermediary or middleman
work.
Middlemen
-
Goes between producers, distributors, and consumers.
Brokers and manufacturer’s representatives
-
Wholesalers who do not take over ownership of products but whose duty is to put together
buyers and sellers.
Broker
-
It serves as a sales representative for a manufacturer or manufacturer group.
Manufacturer’s representative
-
Serves as a sales representative for a foodservice firm.
The Buyer
-
The buyer is a member of the administrative professional team and is held to high standards
of work performance and ethical behavior.
Negotiation
-
The communication skills people use to confer with others in order to reach an agreement
or a compromise.
Ethics
-
Moral Science in Human Behavior
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Buying requires integrity, maturity, negotiation skills and commitment to a high ethical
standard. The purchaser, acting as an agent for the institution, is entrusted with making quality,
price, and purchasing decisions and cannot afford to compromise either money or position.
Structure of Purchasing
Food services operations operate under various types of purchasing arrangements
depending on a number of factors, including organizational size, ownership and geographical
location.
The buying structure varies depending on the size and form of company:
o Centralized purchasing – a structure of purchasing in which a department within an
organization assumes the main responsibility for the purchasing function.
o Group and cooperative purchasing – an organization that represents member
organizations and oversees their purchasing function.
Vendors and Food Distributors
Foodservice can buy food and produce from a wide range of vendors. Supplier selection,
or vendor selection, is one of the most important decisions to make in a purchasing program.
Vendors
-
Sellers, Sources of supply
Two most common categories used in Food Service:
o Broadline Vendors – A wide-ranging food distributor brings vast inventories of food and
equipment, serving various niche suppliers, in an effort to fulfill almost every food service
demand.
o Specialty Vendors - Specialty vendors typically carry a limited line of products. A
specialty vendor, for example, may limit his line to only groceries or carry a single
commodity such as meat, fish, or produce.
A buyer new to a food service company may use a range of tools to locate vendors.
-
The Internet
-
Other foodservice operators
-
Trade journals and publications
-
Trade shows
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Methods of Purchasing
The two principal methods of buying:
1. Informal or open-market buying – Informal buying is a commonly used buying method,
particularly in smaller foodservice operations. The system involves ordering the food and
supplies that are needed from a selected list of vendors based on daily, weekly, or monthly
quotations.
2. Quotation - an amount stated as the current price for a desired product or service.
3. Formal Competitive Bid Buying – In a formal competitive bid purchase, written
specifications and approximate quantities required are sent to vendors with an invitation to
quote prices for the products listed, within a specified period.
Variations on Methods of purchasing
1. Cost- Plus Purchasing – In cost-plus purchasing, a purchaser agrees to purchase certain
items from a supplier over an agreed time based on a fixed markup over the cost to the
vendor.
2. Prime Vending – It is a purchasing method that has gained popularity and acceptance over
the past several years among restaurants and non-commercial buyers.
3. Blanket Purchase Agreement. Where a wide variety of items are purchased from local
suppliers, the blanket purchase agreement (BPA) is sometimes used, but the exact items,
quantities, and delivery requirements are not known in advance and may vary.
4. Just-in-Time Purchasing – It is a technique for inventory and production planning where
the commodity is purchased in the exact amounts needed for a particular production run,
and produced "just in time" to meet the demand for output.
Product Selection
Factors should be considered when selecting foodservice products.
o Market forms of food
o Food quality
Quality Standards – Quality can mean wholesomeness, cleanliness, or freedom from unwanted
substances. It may denote a degree of uniformity in shape, perfection in scale, or defect-freeness.
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Grading – Grades are qualitative market classifications. They reflect the quality related to the
standard set for the product and indicate the degree of variation from that standard.
Brand – a particular make of a good or product usually identified by a trademark or label.
C. RECEIVING, STORAGE, AND INVENTORY CONTROL
RECEIVING
-
Is a function that involves checking the quantity, quality, and condition of the incoming
goods followed by proper storage.
A good receiving program includes:
o coordination with other departments
o training for receiving personnel
o parameters of authority and supervision
o scheduled receiving hours
o documentation
The potential consequence of a poorly planned receiving program includes:
o short weights
o substandard quality
o double billing inflated prices
o mislabeled merchandise
o inappropriate substitutions
o spoiled or damaged merchandise
o pilferage or theft
Coordination with other departments – who work in this department should rotate their
scheduled.
Personnel - should have knowledge.
Facilities, equipment, and sanitation – cleaning and sanitation procedures for the receiving
area should be defined by policy.
Scheduled hours for receiving – to avoid the busiest production times.
Security – This department can be handled only by the knowledgeable.
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RECEIVING METHODS
o blind method
o invoice receiving
TIPS TO DELIVERIES INSPECTING:
o Check-in and be prepared
o Have orders and specifications ready for purchase
o Inspect food at check-in immediately
o Check refrigerated temperatures when arriving
o Check the frozen items for thawing or burning proof
o Cases or crates for large deliveries open at random to determine that the container covers
the entire order.
STORAGE
o means reserving or laying off for future use.
o Dry storage
o Dry food storage requirements are that it is dry, cool, and properly ventilated.
o The dry storage is intended for non-perishable foods that do not require cooling.
Temperature and Ventilation
o Temperatures not to exceed 70F.
o Wall venting is the most effective air circulation method
Storeroom arrangement
o Food and supplies should be stored in a systematic and orderly arranged.
o Should be stored using the FIFO method.
o Each item should be assigned a given place.
Sanitation
-
Food stored in dry storage must be protected by protective measures against insects and
rodents, such as the use of appropriate insecticides and rodenticides.
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INVENTORY CONTROL
INVENTORY
-
A regular inventory program contributes to the protection and cost containment of the
products.
Receiving
-
Incoming supplier should inspect and recorded on receiving record form.
Perpetual inventory
-
Running balance record for each item of goods in a storeroom.
Physical inventory
-
An actual item count in all storage areas.
Inventory turnover ratio
-
A measure of inventory times is used or sold within a specified time frame, such as a
month or year.
D. FOOD PRODUCTION: SCHEDULING, CONTROL, AND EVALUATION
PRODUCTION
o Production means the process or method used for transforming tangible
o inputs (raw materials, semi-finished goods) and intangible inputs (ideas, information,
knowledge) into goods or services.
o In this process, resources are used to create output that is suitable for use or
o that has an exchange value.
FOOD PRODUCTION
1. Cooking aim in food production:
o Improves aesthetic appeal
o destroy harmful organisms
o Enhance digestibility and maximize the retention of nutrients
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2. In-process computers:
o Expand or reduce the recipe
o Recipe storage
RECIPES
-
Is a set of instructions used for preparing and producing certain food, dish, and drinks.
RECIPE FORMULATION
-
The composition of the recipe is used to create standard recipes that act as production
controls.
1. Standardized recipe – has been tested and adapted to the requirements of a specific
foodservice operation.
2. Format – (It should be developed orderly arrangement of the recipe information)
3. Recipe title – The title of the recipe should be written in a large font, either centered on
the page or put to the left of the top of the page.
4. Yield and portion size – The total recipe yield may be provided in measure, weight, or
number of portions.
5. Cooking temperature – often listed at the top of the page, so preheating of equipment and
schedule of cooking can be determined without reading the entire recipe.
6. Ingredients and quantities –The names of the ingredients are usually written on the left
side of the recipe with the amount arranged in one or more columns to accommodate
various yields.
7. Procedures – the direction of preparing the food, timing, and should be tested before serve.
8. Recipe yield – the total amount produced by a recipe.
9. Quality standard – serve with the right portion.
10. Recipe adjustment - multiplied the recipe.
11. Adapting small quantity recipes – Many quantity recipes can be successfully expanded
from home-size recipes, but their development involves several carefully planned steps.
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FORECASTING
-
A prediction of food needs for a specific period of one day or another.
REASONS TO FORECAST:
o Large time is required to complete all phases of menu item production
o Precise forecasting minimizes overproduction chances
PRODUCTION SCHEDULING
-
Decision making and communication process whereby the manufacturing staff as the true
way of preparing the food in a given time.
PRODUCTION SCHEDULES
-
Detailed document used to communicate the work required to be done over a specified
period to the production staff.
PRODUCTION MEETINGS
-
Meeting with the manufacturing personnel to create menu and production plans.
PRODUCTION CONTROL
o Assembling of ingredients
o Staff and equipment
o portioning control
o
PRODUCTION EVALUATION
o This is part of a new recipe's initial test phase and is important for quality control
o Many foodservice organizations perform sensory analyzes just before meal service is
provided.
E. SERVICE: ASSEMBLY, DELIVERY, AND DISTRIBUTION SYSTEM SERVICE
-
Use of a centralized or decentralized structure to design the service function.
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School Food Service Management HE223B
-
Style or service refers to the customer's method of accessing and receiving the prepared
food.
-
For some service systems, specialized equipment may be needed.
The aims of a system of delivery and service include:
o Maintain the quality features of the food
o Make sure food is microbially safe
o Serve food that is appealing and customer satisfying
METHODS OF ASSEMBLY, DELIVERY, AND SERVICE
a. Centralized delivery system- service:
b. Decentralized system for delivery - service:
ASSEMBLY
-
refers to fitting the prepared menu items together to complete an entire menu.
F. CUSTOMER SERVICE AND SERVICE SEQUENCE
CUSTOMER SERVICE
-
Customer service (or relationships with guests) refers to the interactions between customers
and service personnel.
STYLES OF SERVICES
1. Self-service
2. Cafeteria (traditional and scramble system)
3. Machine vends
4. Buffet
5. Drive-thru pick-up
6. Tray service
7. Counter wait service
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8. Table wait service (American service, French service, Russian service and family-style)
SEQUENCE OF SERVICE
Service sequences – are referred to as the order in which the waiter serves the guests from the
time the guest enters the restaurant until the time, he leaves the restaurant.
SERVICE SEQUENCE
1. Greeting the guest
2. Stand behind the chair, as you approach the guest
3. Offer menu cards
4. Preference for water
5. Order taking
6. Beverage service
7. First course
8. Second course
9. Feedback
10. Desserts
11. Tea/coffee
12. Billing
13. Bidding farewell
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LESSON 5
MANAGING FUNCTIONS
Learning Outcomes
At the end of this lesson the students should be able to:
a. Define the management functions that create value for an organization;
b. Understand the relationship between leadership and motivation;
c. Identify the fundamental aspects of employee management;
d. Enumerate the major objectives of performance management; and,
e. Know the difference and importance of marketing and branding.
A. MANAGEMENT AND ORGANIZATION
Management
-
It is a set of concepts relating to the roles of planning, organizing, directing and regulating
and the implementation of those concepts in the efficient and effective use of physical,
financial, human and information capital to achieve organizational objectives."
Five Functions of Management
1. Planning
-
Is a forward-looking, which decides the future of an entity.
-
According to Peter Drucker, "Planning is the ongoing process of making present
entrepreneurial decisions systematically and with the best possible knowledge of their
future, systematically coordinating the efforts necessary to execute those decisions and
evaluating the outcomes of those decisions against expectations through structured and
systematic input.'
2. Organizing
-
It involves a structured authority structure and a direction and flow of that authority in
which subdivisions of work are described, organized, and coordinated in such a way that
each part relates to the other part in a united and cohesive manner to achieve the objectives
set.
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School Food Service Management HE223B
-
According to Henry Fayol, “To organize a business is to provide it with everything useful
or its functioning i.e. raw material, tools, capital and personnel’s”.
3. Staffing
-
Is the role of hiring and maintaining an adequate workforce for the company at both the
managerial and non-managerial levels. It includes the process of hiring, educating,
creating, compensating, and assessing workers and with appropriate rewards and
motivations retaining this workforce.
-
According to Kootz & O’Donnell, "The management feature of staffing includes managing
the structure of the company through the proper and efficient selection, assessment and
recruitment of personnel to fill the structure's planned roles."
4. Directing
-
The directing function is concerned with:
o Leadership includes giving orders and advising the subordinates on strategies and
procedures.
o Communication must be available in all directions so that the information can be
passed on and input obtained from the subordinates.
o Motivation is very critical considering that highly motivated individuals demonstrate
excellent performance with less superior guidance.
o Supervision subordinates would lead to ongoing progress reports as well as assure
superiors that the directions are being carried out appropriately.
5. Controlling
-
According to Koontz & O’Donnell, "Controlling is the assessment and correction of
subordinates' performance practices to ensure that the company's priorities and objectives
are met."
The controlling function involves:
o Establishment of standard performance.
o Measurement of actual performance.
o Measuring actual performance with the pre-determined standard and finding out the
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deviations.
o Taking corrective action.
B. LEADERSHIP AND MOTIVATION
LEADERSHIP
-
Is a manager's ability to inspire his subordinates to function with confidence and zeal.
-
Leadership is the ability to affect others' behaviors.
-
According to Keith Davis, "Leadership is the ability to actively encourage others to achieve
established goals. It's the human aspect that ties a community together and motivates it
toward goals."
Importance of Leadership
1. Action initiates – Leader is an individual who starts the work by transmitting the
objectives and strategies to the subordinates from where the work begins.
2. Motivation – A leader is proving to play a motivational role in the work of the concern.
3. Providing direction – A leader must not only supervise the subordinates but also play a
leading role. Here, advice means the instruction of the subordinate.
4. Creating trust – Confidence is an essential factor that can be accomplished by
communicating the work efforts to the subordinates, clearly describing their position, and
providing them guidance for achieving the goals. effectively. It is also important to hear
about your complaints and issues from the employees.
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5. Building morale – Morale denotes the desire of the workers to cooperate towards their job
and trust them and gain their trust.
6. Builds work environment – Management is bringing employees to do stuff. A productive
work environment helps to develop soundly and stably.
7. Teamwork – Coordination can be accomplished by reconciling personal and
organizational interests.
Role of a Leader
o Mandatory at all levels
o Corporate Delegate
o Combines and reconciles personal priorities with organizational objectives;
o He pleads for help
o A philosopher, a friend, and a guide
MOTIVATION
-
It is derived from the word 'motive' which means needs, wishes, desires, or drives inside
the individual. It's the method of motivating people to take action to achieve their goals. In
the context of the work objective the psychological factors that influence the actions of the
people may be:
o desire for money
o success
o recognition
o job-satisfaction
o teamwork
Maslow’s Need Hierarchy Model
Human action is purpose-driven. Goal-driven behavior generates motivation. It is by
inspiration that the needs can be consciously managed and answered. By understanding the
hierarchy of needs per boss, this can be appreciated. Individual desires act as a driving force in
human behavior. But a boss needs to consider the "hierarchy of needs." Maslow suggested “The
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Need Hierarchy Model’.
\MASLOW'S HIERARCHY OF NEEDS
Importance of Motivation
For a company motivation is very important because it offers the following benefits:
1. Put human resources into action – To achieve the goals, every issue needs physical,
financial, and human capital.
2. Improves employee productivity – The quality of a manager or an employee does not
depend solely on his or her skills and abilities. To get the best out of his work results, the
gap between skill and willingness has to be filled which helps to improve subordinates'
results level. This results in:
a. Stepping up productivity,
b. Reducing running costs, and
c. Improving performance overall
3. Leads to achieve organizational objectives – An enterprise's goals can only be
accomplished when the following factors occur:
a. Assets use is ideally feasible,
b. The work environment is cooperative,
c. Employees are target-driven and behave deliberately,
d. Goals can be achieved when there are mutual teamwork and collaboration and
can be efficiently accomplished through encouragement.
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4. Builds a good relationship – Motivation is a significant factor that gives happiness to the
employees. This can be achieved by having an incentive package in mind and presenting
it for the good of the workforce. This may set the following things in motion:
Incentives in monetary and non-monetary terms,
a. Promoting employee chances,
b. Disincentives of employee ineffectiveness.
5. Leads to workforce stability – Workforce stability is very critical from the perspective of
a concern's credibility and goodwill. The workers will only stay loyal to the company when
they have a sense of involvement in the management.
C. EMPLOYEE MANAGEMENT
-
It is a method that makes the employees work at their best and attain their company
objectives. It's a systematic process that includes everything related to human resources
such as hiring new workers, handling payroll, monitoring results, and more.
Employee management covers three key areas:
Acquisition – Selecting the best applicants and hiring them.
Engagement and retention – Ensure the workers are satisfied, dedicated, and remain as
long as possible.
Performance Management – Monitor and execute performance evaluations, help them
improve consistently, and reward hard work.
What Are the Main Aspects of Workforce Management?
During the hiring process, you have to pick the right candidates.
Measurement. You have to determine whether an employee is meeting goals and performs
exceptionally well.
Monitoring. You have to monitor the measurement.
Interplay. You must communicate, ask for feedback, and interact with staff, and vice
versa.
Reward. The workers must be compensated for excellent results.
Discipline. When workers show bad results, you have to punish them, this may lead to
termination.
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Selection. During the recruiting process, you have to pick the right applicants.
D. PRODUCTIVITY AND PERFORMANCE MANAGEMENT
PERFORMANCE MANAGEMENT
-
can be seen as a structured mechanism in which an organization's overall performance can
be enhanced by the performance of individuals within a team structure. It is a means of
cultivating superior performance by communicating goals, identifying positions within the
necessary structure of competence, and setting achievable benchmarks.
-
Performance management, based from Armstrong and Baron (1998), is both a strategic and
an integrated approach for achieving successful results in organizations by improved
success and improving team and individual skills.
The following acts constitute a Performance Improvement system:

Create specific job requirements and management plans for workers including main
outcome areas

Choosing the correct group of people by introducing a suitable selection method.

Negotiate result assessment and overall efficiency criteria and performance expectations
against the predefined benchmarks;

Continuous coaching and encouragement throughout the success delivery period;

Defining the training and growth needs by assessing the results achieved against the criteria
set and by implementing successful performance implementation programs.

Conduct quarterly management planning meetings and assess the success of employees
based on performance plans;

Design appropriate incentive and reward programs to identify all workers who meet the
performance expectations by meeting the criteria set in compliance with the performance
plans.

Supporting workers with promotional / career growth and guidance;

Exit interviews to clarify the source of employee dissatisfaction and eventually leave
The major objectives of performance management are:

Allowing workers to achieve higher work performance levels.
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
Helping workers recognize the expertise and skills needed to do the job effectively as this
would shift their attention to executing the right task in the right direction.

Push their attention in the right direction to accomplish the right mission.

Improve employee efficiency by promoting employee confidence, encouragement, and
successful incentive program implementation;

Promoting a two-way communication mechanism between supervisors and employees to
explain responsibilities and accountability requirements, to communicate functional and
organizational priorities, to provide frequent and consistent feedback to improve employee
performance and continuous coaching.

Identifying and addressing barriers to effective success by continuous

monitoring, coaching, and development approach.

Establishing a basis for strategic planning, succession planning, promotions, and
performance-based payment of several administrative decisions.

Encouraging professional development and employee career progression by helping them
to gain the knowledge and skills they need.
Two of the main issues of an organization's performance management framework are:

In terms of output (results achieved), outcomes, processes required to achieve results, and
also inputs (knowledge, competencies, and attitudes).

Concerned with measuring outcomes and assessing progress in achieving targets set.

Defining business plans to shape a successful future in advance.

Continuous improvement and development through the creation of a learning culture and
an open system;

Developing a culture of trust and mutual understanding that encourages free
communication at all levels in matters such as clarifying expectations and sharing
information on the core values of an organization that binds the team together.

Ensuring procedural fairness and accountability in the decision-making process.
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Components of an Effective Performance Management
1. Performance Planning: Performance planning is the first key component of the method
of performance management that forms the basis of performance evaluations.
2. Performance Appraisal and Reviewing: The evaluations are typically conducted twice a
year in a company in the form of mid-reviews and annual reviews at the end of the financial
year.
3. Feedback on performance accompanied by personal therapy and performance
facilitation: in the performance improvement process, feedback and therapy are given a
lot of importance.
4. Rewarding good performance: This is a very important factor since it will decide on an
employee's job motivation. A staff member is publicly recognized for good performance
at this point and is rewarded.
5. Performance Management Plans: Fresh set of targets for an employee is being developed
at this stage and new deadlines are being given to meet those goals.
6. Potential assessment: Potential assessment forms the basis for lateral as well as vertical
employee movement. Potential assessment is conducted by incorporating competency
mapping and multiple evaluation techniques.
E. FINANCIAL PLANNING, OPERATIONS, AND ACCOUNTABILITY
FINANCIAL PLANNING
-
Is the mechanism by which the capital needed is calculated and its competition decided. It
is the method of defining financial policies relating to an enterprise's acquisition,
expenditure, and fund administration.
Objectives of Financial Planning
Financial preparation has multiple priorities to jump on:
1. Determining capital needs – this will depend on factors such as operating and fixed asset
costs, advertising, and long-range planning expenses. Capital requirements have to be
looked at in both aspects: requirements for the short and long term.
2. Determining capital structure – the capital structure is the composition of capital, i.e. the
relative existence and proportion of capital needed in the company. This includes
judgments on the short- and long-term debt-equity ratio.
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3. Framing financial policies – relating to cash management, loans, borrowing, etc.
4. A finance manager – ensures that to get optimum returns on investment, the scarce
financial resources are used at least cost in the best possible way.
Importance of Financial Planning
Financial planning – is the practice of defining goals, strategies, practices, services, and
budgets affecting a concern's financial activities. This ensures the financial and investment plans
are efficient and sufficient. The significance can be classified as:
1. Adequate funds must be given.
2. Financial planning helps ensure a fair equilibrium between the outflow and the inflow of
funds to preserve stability.
3. Financial planning means those fund suppliers invest efficiently in financial planning
firms.
4. Financial planning helps to establish growth and expansion strategies that lead to the longterm survival of the company.
5. Financial Planning reduces uncertainties about changing market trends that can easily be
coped with through sufficient funds.
6. Financial planning helps reduce uncertainties that can be a barrier to the company's growth.
This helps to ensure a d profitability in regards to stability.
The Role of the Finance Function in Organizational Processes
1. The Finance Function and the Project Office
2. Payroll, Claims Processing, and Automation
Role of a Financial Manager
-
The company's financial operations are one of the company's most significant and dynamic
tasks. Therefore, a financial manager conducts all the necessary financial tasks to take care
of these tasks.
-
A financial manager is a person who cares about all of the organization's essential financial
functions. The person in charge should have a far- sightedness to ensure that the funds are
used most effectively. His behaviors directly impact the Company's performance, growth,
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and goodwill.
Financial Manager's principal roles are as follows:
1. Raising of Funds
-
To meet the business's obligation, it is important to have ample cash and liquidity. A firm
can pay funds through equity and debt. A financial manager must assess the ratio between
debt and equity.
2. Allocation of Funds
-
Upon raising the funds through various channels, the next important function is to
distribute the funds. The funds should be distributed in such a way as to allow full use of
them. The following point must be considered to allocate the funds in the best possible
way.
o The size of the company and its capacity to expand
o Long-term or short-term status of the properties
o The way the funds are collected
3. Profit Planning
-
It is a prime feature of any corporate enterprise. Benefit earning is necessary for any
organization's existence and sustenance.
Benefit planning refers to a careful utilization of the company's generated benefit.
4. Understanding Capital Markets
-
Business shares are traded on the stock exchange, and stocks are continually sold and
purchased. Therefore, a good understanding of the stock market is a financial manager's
essential feature.
F. MARKETING AND BRANDING
MARKETING
-
is the method of keeping prospective buyers or clients involved in goods and services.
"Process" is the main word in this definition; marketing includes investigating, advertising,
selling, and distributing the goods and services.
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Types of Marketing
1. Influencer Marketing – Marketing influencer focuses on exploiting individuals who
influence potential customers and orienting marketing efforts around those individuals to
bring a brand message to the wider market.
2. Marketing relationship – According to the National Advertisers' Association (ANA), the
marketing relationship relates to techniques and methods for building loyalty by segmenting
customers.
3. Viral Marketing – Is a marketing technique that promotes and inspires people to get a
marketing message across.
4. Green Marketing – relates to the production and promotion of goods believed to be
environmentally friendly (i.e. intended to reduce harmful effects on, or enhance, the physical
environment).
5. Keyword Marketing – requires putting a marketing message in front of users based on the
unique keywords and search phrases used.
6. Guerilla Marketing – defines an innovative and inventive marketing technique aimed at
generating maximum results with the limited resources available.
4 Ps of Marketing
1. Product – defined as a set of attributes (features, functions, benefits, and uses) that can be
exchanged or used; typically, a mixture of tangible and intangible forms;
2. Price – Is the formal ratio indicating the amount of money, goods, or services necessary to
purchase a specified amount of goods or services.
3. Place (or distribution) – refers to the act of marketing and transportation of goods to
consumers. It is often used to define the degree to which the product concerned has market
coverage.
4. Promotion – According to the National Advertisers' Association (ANA), marketing
promotion includes tactics that promote short-term purchases, influence trials and purchase
quantities, and are very measurable in volume, share, and profit.
Four Activities or Components of Marketing:
1. Creating – The process of collaborating with suppliers and clients to create value-added
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offers.
2. Communicating – Broadly describing those offers and learning from customers as well.
3. Delivery – Get those offers to the consumer in a manner that optimizes value.
4. Exchange – Trading value in respect of those offers.
BRANDING
-
is by definition a marketing activity where a organization produces a brand, emblem, or
design that can be recognized as belonging to the company. This helps to recognize and
differentiate a commodity from other goods and services.
Why Is Branding Important?
-
Branding is utterly important to a company owing to its ultimate effect on the company.
Branding can shift the way the brand is viewed by consumers, can attract new business,
and increase brand recognition.
-
The main reason why branding is important for a company is because it is how a company
gets attention and becomes recognizable to customers. The logo is one of the important
branding features, particularly given that it is the face of the business.
-
Branding Increases Market Value — Branding is crucial when it comes to attracting
potential sales, and a well define brand will improve the profitability of a business by giving
the company more influence in the industry.
-
Branding attracts new buyers — A successful brand won't have trouble drumming up
the referral. Good branding usually means that customers have a favorable view of the
company and they are likely to do partnership with you because of the trust, familiarity,
and perceived reliability of having a name that they can trust. If a brand is well-established,
word of mouth would be the strongest and most effective promotional strategy for the
company.
-
Increases Employee Pride and Happiness – When an employee works for a highly
branded business and is genuinely behind the brand, they will be more pleased with their
job and feel prouder of the work they do.
-
Creates Business Confidence — Professional presence and well-strategized branding can
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help create confidence with buyers, potential customers.
-
Branding Advertisement Supports — Advertisement is another aspect of branding, and
advertising campaigns can explicitly represent the brand and its desired image.
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LESSON 6
KITCHEN IN THE FOOD SERVICE INDUSTRY
Learning Outcomes
At the end of this lesson the students should be able to:
a. Describe the different layouts of restaurant kitchens;
b. Understand commercial kitchen, kitchen layouts and planning the facilities;
c. Discuss work, stress, and strain; and,
d. Analyze the factors affecting the operating performance of restaurants.
A. KITCHEN: PHYSICAL FACILITIES AND LAYOUT
Central
is
the
producing
Kitchen
main
unit
foodthat
accounts for improving
the foodservice industry's
productivity and pursing
scaleaggregating
merit
tasks
by
in
multiple stores into one
particular place. Central
Kitchen is the most labor-intensive production center because it is flanked between quality and
quantity food production management and so that the creative craft of skilled workers cannot be
eliminated. This unit will apprise you with the different sizes, types, and layouts of the foodservice
industry's kitchen. You will also understand the kitchen's design and features in detail, like
lighting, carpets, storage area, wall covering, and various equipment required.
In every food production unit, there are some part-time workers, along with full-time
dedicated employees. Thus, the operators have to be prepared for uncertain factors arising in the
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companies. Predictability of customers' demand is also difficult, which is not only susceptible to
weather and seasonal variation, but it can also influence from rare events held around the
restaurant. It's also difficult to plan the correct facility layout of the central kitchen in this scenario
to achieve both accuracy and ability to adapt to the complexity.
The operational productivity of the foodservice industry is also relatively low among the
service industries. The central kitchen is understandably the main food production unit, aiming to
improve the foodservice industry's productivity, pursuing economies of scale.
By producing high-quality food while adapting with flexibility to the central kitchen's
environmental changes, internal and external, it is possible to achieve improved customer,
employee, and management satisfaction. From the complexities mentioned above, the current
central kitchen's daily production is carried out by skilled workers' experience and intuition.
The facility's layout does not consider the movement of workers and the flow of output.
Moreover, the production is labor-intensive because it is hand-made to create value. The worker's
load is large, and reducing the workload by improving the facility layout is also necessary.
B. INTRODUCTION TO COMMERCIAL KITCHEN
Commercial kitchens are large and equipped with more significant and more heavy-duty
equipment than a home kitchen. These kitchens are found in restaurants, cafeterias, hospitals,
hotels, workplaces, educational facilities, and similar establishments. The commercial kitchen may
seem like an array of ranges, grills, fryers where an aggressive, angry chef is in charge and yelling
out orders. Well, this is the case with its much-disorganized kitchen, but the expansive commercial
kitchen is much more than just the equipment and the workers observed in it.
An adequate kitchen includes specific components organized in a particular pattern to
maximize productivity and performance where everybody operates seamlessly, carrying out orders
that are laid out.
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Also, some restaurants can set up their kitchen in a way that suits the concept or design of their
establishment. Regardless of type or configuration, all commercial kitchens will have the
following components:

Cleaning/washing Storage

Food Preparation Meal Cooking Service
Cleaning/Washing
-
This kitchen laundry area is situated near the kitchen entrance, so servers can drop off dirty
dishes quickly and close to the storage room, so cooks can easily find clean food.
Storage
-
The non-food storage area can be further divided into a section on disposable items, a quote
on cleaning supplies, and a team on clean dishes from your cleaning/washing area.
-
Cold storage contains edible items that need to be refrigerated or frozen, while dry storage
comprises all non-perishable and other consumables.
-
This area can also provide a receiving place for product shipments, shortening the distance
new stock has to move via your restaurant.
Food Preparation
-
The area where food is produced will also have a washing sink for rinsing all produce,
chopping area, and mixing areas.
-
This area should be ideally located near the storage area that allows cooks to efficiently
grab fresh dishes, prepare plates, and quickly move them on to the cooking area.
Meal Cooking
-
The food kitchen area is the core of the commercial kitchen.
-
The main dishes are prepared and rely on heavy equipment such as fire ranges, ovens, and
fryers.
-
Like the food preparation area, the food cooking area can be broken down into smaller
areas, such as the baking station, the barbecue station, and the fried station.
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Service
-
The service area is where the 'closing moment of action' occurs in the commercial kitchen.
The serving staff picks up finished dishes to take to customers.
-
In a self-service or buffet-style restaurant, this is where food is presented in heaters for
customers to arrange their dishes. This area needs to be situated at the very front of the
kitchen, just after the cooking section, to minimize the gap between finished meals and
customers.
C. COMMERCIAL KITCHEN LAYOUTS
The layout for a commercial kitchen is not set in a rigid rule. As each food production unit is
unique and operates distinctly than others, one has to decide on the factors that will help kitchen
staff best meet their kitchen goals. In truth, there are many simple commercial kitchen design
layouts to consider that the combination of solid kitchen design concepts and kitchen components
is successful.
Island-Style Kitchen Layout
The – island-style kitchen layout
spaces the ovens, ranges, fryers, grills,
and other principle cooking equipment
collectively in one module at the kitchen
center. This layout is very open and
channelizes interaction seamlessly, along
with convenient supervision.
Zone-Style Layout
Zone-style – layout has a kitchen set
up in blocks with the main equipment
located along the walls. Again, the parts
follow the correct order for improved
flow, giving you a dishwashing block, a
storage block, a food prep block, etc.
Communication and monitoring are not
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difficult in this layout, as the room's center is entirely accessible.
Assembly Line Layout
Assembly line – design is suitable for
kitchens that need to accommodate many
people, such as cafeterias or corrections,
quickly. This layout can work better for
establishments with a limited menu that
serves large quantities of the same food,
such as a sandwich or pizza shop, but is
viable for any kitchen. In this layout,
kitchen equipment is arranged in line with
the food preparation area on one end and the service area on the other, allowing cooks to send o
od down the line quickly.
Ergonomic Kitchen Design
Ergonomic kitchen design – layout incrementing
carefully planned placement of every kitchen commodity
with comfort and effectiveness in mind. The objective is to
make your kitchen more user-friendly. The fundamental
concept of ergonomic design allows workers to use the least
amount of resources to accomplish the most tasks in the
shortest time.
Keeping Your Kitchen Up to Code
All the hard work you've put into building a kitchen, the last thing you want is to close
down the health department or experience significant fire damage because you're not up to code.
The state and local area has their codes, so be familiar with them before you start designing a
kitchen. The department of health of your state is an excellent place to start. Also, each piece of
equipment has installation and location guidelines, so be sure to read their instruction manuals. If
you apply due diligence, there should be no problems having your kitchen up to the code.
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D. PLANNING THE FACILITIES OF THE PRODUCTION AREA
A well-planned food production area is an important prerequisite to efficient operations and
customer satisfaction. The kitchen layout determines how workers will eventually move within
their work area to assemble, prepare, and cook menu items. Comprehension of the principles
behind providing an efficiently planned food production area is critical.
What are the benefits of a well-designed production area?

Reduce stress and strain on workers

Safer work area

Good flow of work and materials

Higher productivity and lesser waste material, energy, and time

Faster production and service time

Satisfied guest and higher profits
What planning in the facilities of the production area should be considered?

Menu and Concept

Production quantity

Production Method and Procedures

Workers
There is however another factor that must further be considered since they complicate the
planning process. These constraints are:

Availability of capital

Availability of space

Availability of staff

Restriction on building services
Fuller and kirk, in their book Kitchen Planning and Management, suggest that various
questions need to be answered firsts before beginning kitchen planning. These are concluding the
following:
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1. What type of meal will be served?
2. How many customers will be served?
3. What type of service will be served?
4. Which are the peak and slow periods?
5. What is the expected turnover of guests? It means how long is the service period and how
many times the seats will be filled and emptied during a service period.
6. What allowance must be madder for special functions or sudden functions?
7. What area of floor space is available?
8. What is the position of windows, ventilation, drainage, and water?
9. What construction conditions are there in the building being occupied?
What planning tools can be used to aid in designing the production area?
The planner can use the following tools to evaluate and design a new or existing food production
area.

Ergonomics

Flow chart

Work, method, and motion study
E. WORK, STRESS, AND STRAIN
The word work, stress, and strain are connected. The job requires physical training and
the use of innovative skills, and as a result of stress, this can be minimized by proper kitchen and
equipment preparation. But before we continue, lets first define the meaning of the following
words:
Work
-
It is defined by different fields of study in different ways.
-
It is also defined as activities that involve physical and mental ability.
-
(Example: for instance, we use our body carrying things and mental ability to do things
better to be more systematic and organize. In these two abilities, we use energy. The
energy that results in stress and strain.)
Stress
-
It means that each task exerts a selective pressure.
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-
We usually exert more energy and more concentration to achieve the desired result.
-
(Example: Your teacher asks you or gives you a task, and she expects you to do more
than she was expected, so it might cause stress for you to achieve the best result.)
Strain
-
Various effects of stress on a worker
-
It also depends on the amount of stress.
-
Example: Your teacher gives you many tasks that you will need to accomplish on a
particular date, but you didn't finish it, causing you to be depressed.
-
How to reduce stress and strain?
-
It is necessary to look closely at both the work area and the work system of the
production area.
F. VARIOUS FACTORS AFFECTING WORKING PERFORMANCE
In addition to wide-ranging human resource management, other factors affect the amount of
work needed. These considerations are the following:
1. Menu items
2. Use of convenience foods
3. Type of service
4. The number of meals and number of meal periods
5. Facility layout and design and production equipment
6. Work environment and a number of hours worked.
Menu Items
-
It is the initiation code of any food production unit.
-
It is the planner around which the whole kitchen functions.
-
It is the system's foci, and without the menu or a planned menu, the system will
collapse.
Use of Convenience Foods
-
Foods cooked on-site require more planning than comparable menu items made from
packaged foods, such as preserved meats or desserts. By using fresh products, you can
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reduce your labor costs. However, you must remember two other factors:
o Can increase your food costs and affect your product's quality.
o Influencing the consistency of the product is not always prominent. Convenience
foods made from high-quality ingredients and prepared as specified by the
manufacturer will provide delicious quality uniform portions.
Types of Service
The Number of Meals and Number of Meal Periods
-
The volume of business will influence the amount of work needed. Most restaurants will
have a minimum available staff without which it cannot function. If it serves fewer
employees than this minimum staffing level can accommodate, the labor costs would be
very high. The number of mealtimes can affect the restaurant's efficiency if different menus
for each duration need set-up and time-out.
Facility Layout and Design and Production Equipment
-
The restaurant kitchens are always last planned after all the seating areas have been
planned. As an effect, the room can be inconvenient and inefficient. All work surfaces and
storage areas should be placed in areas close to each other to operate effectively. This
includes dry storage, refrigerated storage, freezers, plate and glassware storage, work
tables, grills, freezers, and ovens.
Work Environment and Number of Hours Worked
-
A hot, humid, noisy atmosphere decreases comfort and stress and can harm efficiency.
Long hours of hard work with no fair breaks will lower productivity if you are understaffed,
the same holds. Not having enough employees means someone else has to work harder or
longer hours, leading to tired workers and decreased productivity.
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LESSON 7
OVERVIEW OF FOOD SERVICE EQUIPMENT
Learning Outcomes
At the end of this lesson the students should be able to:
a. Discuss the concept classification of foodservice equipment;
b. Describe the selection and purchasing of foodservice equipment; and,
c. Explain the care and maintenance of foodservice equipment.
A. CLASSIFICATION OF FOODSERVICE EQUIPMENT
Regardless of the production requirements of the foodservice system, the grouping of tasks by
functional areas provides benefits to the operation of the foodservice.
Some of the benefits include:

Individual pieces of equipment may be used for different tasks.

Food flow from getting through service preparedness is becoming more effective.

Small appliances and utensils can be stored within ready access.

Inefficient backtracking tasks can be avoided.

It promotes the principles of food safety.

It supports the professional development of foodservice assistants in the service.
Equipment Design and Installation
Equipment and containers that come into direct contact with food (including food contact
surfaces) and are used for food handling, storage, processing, packing should be located, designed,
and manufactured in such a way as to allow the necessary maintenance and periodic cleaning.
They should be kept in good condition to minimize any risk of contamination. They should be
placed to ensure easy and effective cleaning of adjacent areas such as floors, walls, ceilings, and
other surfaces.
All openings, such as manholes, inlets, outlets, drains, etc., should be made in such a way
that they can be locked and/or sealed effectively. All openings, such as manholes, inlets, outlets,
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drains, etc., should be made in such a way that they can be locked and/or sealed effectively.
Hygienic Design Features
-
Domed tops, curved sides, conical bases for vessels/tanks.
-
Flexible hoses should have a smooth (not ribbed) internal surface and have fittings that are
sanitary and easy to connect/disconnect hoppers.
-
All utensils/containers containing food products should be covered with a
-
properly fitted cover/lid or with a clean gauze net/ any other material. This helps to
completely protect food from dust, dirt, flies, and other insects.
-
In case, the equipment and utensils are also used for a purpose other than
-
the preparation of health supplements/nutraceuticals, adequate control measures should be
implemented such as cleaning, sanitization, etc. to ensure avoidance of crosscontamination.
-
There should be appropriate facilities for cleaning and disinfecting the food
-
contact equipment and instruments and wherever possible Clean-In-Place (CIP) should be
adopted.
-
Deficient equipment should be withdrawn from the manufacturing and quality
-
control areas where appropriate. If the equipment is such that they cannot be removed, they
should be indicated with their status.
Receiving Area
-
Inspect all items entering the kitchen to identify any signs of contamination or damaged
containers.
-
Check the date of packaging and expiration.
-
Count boxes and counter checked with the invoice those not delivered, shortages are noted.
-
Check the product number against the purchase order or receiving a
-
ticket.
-
Only accept approved brands.
-
Check substitutions for approved brands.
-
Check temperatures and record on the chart.
-
Remove any loose fasteners or staples.
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-
Reject unacceptable items/goods and note on the invoice.
-
Sign the invoice and retain a copy.
Suggested equipment for the receiving area in a conventional kitchen includes:
-
2-wheeled hand truck and/or 4-wheeled platform hand truck
-
Utility carts
-
Table/desk for paperwork
-
Scales
-
Thermometers
-
Fly fan
Commercial Food Production Equipment
Burners
-
They’re used for cooking, boiling, and steaming. Now induction burners and hot plates that
operate on electricity are available. They come with the top open, the top mesh, or the top
flat.
Cooking Ranges
-
The cooking range is the most versatile equipment that operates on either LPG or
electricity.
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o Restaurant range − Less expensive, good for a smaller volume of
food, and stands alone.
o Heavy duty range − Costly, it suits a large volume of food
production and can be banked using a battery with other ranges.
Ovens
-
They are used to cook, to bake, to roast, and brown. They either operate on LPG or
electricity. Various models of ovens are available, such as a rack with the option of
revolving or steady rack, deck and tunnel reflecting their shape
and working style.
o Rack Oven – It comprises a series of frequently equidistantly
arranged stacked shelves, one above the other in a high stainlesssteel frame. This oven is good for the production of large
quantities of food items such as bread, cookies, and croissants.
o
Deck Oven – It contains racks or rotisseries that can
be used to cook different meats, such as chicken, duck, lamb,
etc. at the same time and evenly. They're also available in a
baking deck and pizza deck variants. Generally, the number
of decks is up to four.
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o Tunnel oven – it is available for indirect heat and
indirect heat variants. It is suitable for baking at high
temperatures. There is a myriad of ovens available
on the market, which vary depending on the energy
they consume, the way food is heated, the size and
the shape of the oven.
Griddles
-
are flat plates made of iron, stainless steel, or aluminum that heat the food. Griddles are
prone to heat loss if the plate is partially unused.
They are used mostly to prepare breakfast foods such as omelets, scrambled eggs, patties,
sandwiches, burgers, and pancakes. Normally, the residual grease must periodically be washed off
the surface to avoid temperature. In the case of steel griddles, caramelization occurs when the
surface is not kept clean. Teflon surface griddles are more durable and more efficient.
Pans and Cooking Spoons
o Pans – depending on the type of cooking, the cook chooses a
pan. The pans serve the purpose of frying, boiling, and
stirring.
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o Pots – are used to cook and prepare stocks. They are
generally accompanied by lids. The steamer is used to
prepare steamed foods such as rice, puto, or kakanin.
There are two variations: shallow and deep.
Spoons
-
The spoons help to check the thickness of the liquids, the tenderness of the solids, stir and
turn the food into the pots and pans. Different spoons are skimmer, turner, masher, ladle,
fork spoon, and utility spoon used during cooking.
Kettles
-
The kettles are used for cooking, heating, and storing food.
Deep kettles – are ideally suited for soups,
gravies, pasta sauces, pie fillings, and puddings,
as the consistency of such food products remains
the same regardless of volume and constant
stirring.
Shallow kettles – are best suited for cooking
and heating stews, patties, steamed vegetables,
where this kettle offers a better view and less
food handling.
Vegetable Cutters/Choppers
-
Cutters or choppers are used for cutting, digging, shredding, and cutting vegetables in
different shapes and sizes. They are also used for pudding or soup breaking the bread into
small pieces. Hand-held cutters are used in fruit cutting, salad cutting, etc.
-
The cutters are made from either plastic or stainless steel. Some cutters come with single
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or multiple zigzag or plain edge wheels.
Mixers
-
The vertical overhead motor mixer is most commonly used in commercial food production
units. Mixers are used for mixing and mixing. There are two common types of mixers −
table-mounted and floor mounted.
o Flat beater – medium consistency foods such as boiled potatoes are mashed and beaten.
o Wire whipper – whipping cream, frosts, eggs, and other light foods containing air. It
works at a higher speed.
o Dough arm – it handles heavy and bulky ingredients such as low-speed bread dough.
Slicer
-
It is designed to cut large quantities of meat and cheese
quickly and efficiently.
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Cookers and Steamers
-
Industrial cookers and steamers work primarily with electricity. These are used by cooks
for cooking rice, lentils, and vegetables.
-
The steamers are used to produce steamed foodstuffs such as siopao (a typeof fluffy rice
dumpling), siomai, and some sticky rice dishes.
Fryer
Some food products are cooked by immersing them in a fryer
with heated oil.
Juicer
-
Juicers remove fruit and vegetable juices and pulps. It runs on electricity and accelerates
the process of juice processing.
o Centrifugal – It works by crushing fruits. It is quick and yields plain juice.
o Masticating – It works longer to yield juice of specified texture and consistency.
o Twin-gear – It uses different gears and membranes to produce the highest quality juice
of nearly any apple, carrot, tomato, or leafy vegetables. It also helps to avoid juice from
oxidizing.
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Dry Storage/Chemical Storage
-
After receiving food and supplies the foodservice assistant moves the goods to dry,
refrigerator, and freezer storage. This is the second functional area.
-
The dry storage area should be clean, dry, well ventilated, and temperature controlled. The
recommended dry storage temperature is between 50° F 70° F.
-
Shelving selection will impact air circulation, pest prevention, and first-in-first- out (FIFO).
There are a variety of shelving options. The style and finish of shelving should be consistent
with the storage application and budget.
-
Boxes and cases should be discarded so only clean and marked cans, tubs, and bags are
stored on shelves in the dry storage area. Organize these shelves with like items together
to facilitate inventory and promote food issues to the production area.
Cold Food Production
-
Cold food production is a functional area that requires refrigeration, equipment, water,
and a work area.
-
A variety of activities take place in this area from washing produce for preparation to
slicing, chopping, mixing, and plating.
-
The cold food production area is to produce the menu in a timely and efficient manner to
ensure food safety which includes thoroughly washing produce and adequate refrigeration
of ingredients and completed recipes to provide a workflow that is efficient and safe for
employees. The equipment described for cold food production in a conventional kitchen
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includes:
o Refrigerator/freezer
o Blast chiller
o Ice machine
o Mixer
o Slicer
o Cutter/mixer
Hot Food Production
-
It is a key area in the conventional foodservice system. Activities that take place within the
cooking area are grouped according to the type of treatment required. For hot food that
includes: seasoning mixing shaping breading panning cooking. The selection of the type
of equipment is affected by factors like food to be processed (menu) type needed (bake,
fry, steam) labor availability, and skill serving schedule.
Heat is transferred to/from a product in these ways:
o Conduction molecule to molecule. Example: pot or range top.
o Steam convection where heat is transmitted through liquid or gas to food.
o Radiant wave's induction raises heat because the pan is subjected to an
o alternating electromagnetic field. With this process, the operator must use stainless steel
cookware.
o In the hot food production area, attention to internal cooking temperature, time-temperature
monitoring, and minimum time in the danger zone are all important.
The following equipment described for hot food production in a conventional kitchen includes:
o tilting braising pan
o steam jacketed kettle
o direct steam kettle
o convection steamer
o pressure/pressure less steamers
o pressure steamers
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o high-pressure steamers
o combination oven/steamer
o convection ovens
o fryers
o range
B. SELECTION AND PURCHASE OF FOODSERVICE EQUIPMENT
Purchasing is the function concerned with the search, selection, purchase, receipt, storage,
and final use of a commodity following the catering policy of the establishment. The person
working for the purchase of food and beverage for the establishment shall be responsible not only
for the procurement but also for the collection, storage, and delivery of all materials, as well as for
the purpose for which the goods are purchased and for their final use.
The reception department could only verify the quantity and not the consistency. It would be
difficult to work in the stores and preparation departments, with the quality of the products varying
greatly. Finally, it would be difficult to measure satisfactorily the performance of department if
they were continually being provided with non-standardized commodity items. Many of the
purchasing manager's duties have been subsumed into other work positions particularly in smaller
organizations.
Preservation of quality is not the same as the establishment of a standard level. Some
consumers have little control over the product they need to purchase, but they have a significant
responsibility to sustain the quality standard after the management has developed it. The ability to
maintain quality may differ between products, branded goods are relatively straightforward, and
fresh products can vary widely.
The buyers’ responsibility is to ensure adequate strategies are in place to overcome any
difficulties.
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Things to Consider When Purchasing Food Service Equipment
Specifications
-
Various types of specifications will be described and a checklist will be offered.
-
Writing specifications may be challenging and important step in the purchasing process.
Consider that a specification is a "city map" for purchasing. Without an accurate map, the
equipment purchasing efforts may fail. The primary objective of good specification writing
is to assure the acquisition of what you want and need. There are two ideas to remember
when developing specifications: The bidders cannot read your mind. The bidders are not
going to provide any more than is asked for in the written bid specification.
Size and Functionality
-
Bigger is not always better, particularly when it comes to commercial foodservice
equipment. If they're too large, they'll put an unnecessary strain on your utility usage and
may not fit into your space. Pieces with multifunction options help you do more with less
equipment, maximizing space, and costs.
Warranties and Maintenance
-
It is important to look at the warranty, repair options, and reliable maintenance program
helps you prevent unforeseen issues and expensive breakdowns, and promises shield you
from having to bear the costs of problems arising from the production process.
Equipment Distribution
-
Once foodservice equipment has been identified for specification, a source of distribution
must be found. The channels of equipment distribution are changing. Traditionally, all
foodservice equipment was purchased through a foodservice equipment dealer. Now, other
channels are available. For example, food service equipment can be purchased through a
food distributor (broad line distributor) or directly from the manufacturer.
D. CARE AND MAINTENANCE OF EQUIPMENT IN FOOD SERVICE
-
The Executive Chef and the Stewarding Manager should be responsible for ensuring that
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the necessary cleaning and repair procedures of the kitchen equipment are practiced by the
management staff.
What are General Control and Repair Equipment?
Glass and chinaware for food and beverage shall not be used in any administration office.
-
The stewarding department will track all the equipment requests and use the
issuing/return form.
-
Use the operating manuals, photo books, or board equipment to familiarize
-
the department with the equipment available.
-
Use the equipment only for its assigned purpose.
-
The plates are designed for food presentation and not for tilting trays.
-
The glass is used to display drinks, not to carry a pen, paper, clip, etc.
-
Cutlery for preparing, serving, and presenting food and not for wedging doors, drawers,
bottle / can openings, surface cleaning, etc.
-
Glassware / Chinaware / Flatware / Hollowware shall be washed with a product
approved.
-
Using a dishwasher to clean Glassware / Chinaware / Flatware /
-
Hollowware with soap.
-
Use hot water to polish Glassware / Chinaware / Flatware / Hollowware before use.
-
Remember to store equipment correctly:
-
Doesn't hang out of shelves.
-
Lock the cupboards.
-
Becomes no barrier and causes accidents
Proper Handling of kitchen equipment:
Glassware:
-
The glasses are placed in suitable cabinets.
-
Bowls of glass should not be stacked over 5 bits.
-
Sheets of glass should not be stacked more than 10 bits.
-
Glasses are carried with trays.
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Chinaware:
-
No more than 25 pieces of plates should be stacked in racks.
-
The plate should not be more than 10 pieces stacked on trays.
-
Plates are stacked according to their respective sizes.
-
No more than 4 pieces of cups should be stacked in the racks.
-
No more than 2 pieces of cups should be stacked on trays.
-
No more than 4 pieces of bowls should be stacked on the shelves.
-
No more than 2 pieces of bowls should be stacked on trays.
-
Neither coffee pot nor creamers should be stacked at all.
Hollowware:
-
Not to load the chafing dish at all.
-
Kindly placed the cutlery in a soaking tub to prevent any marks.
Ventilation Cooking equipment in the hot food production area can be considered a generator
of contaminated air.
The quantity of this air is developed by each piece of equipment based on the temperature
and size of the physical cooking area. Properly designed ventilation systems relate to a safe and
efficient kitchen.
Proper kitchen ventilation is a complex application of the HVAC system:
-
air conditioning
-
fire safety
-
ventilation
-
building pressurization
-
refrigeration
-
air distribution
-
food service equipment
-
reasons for a ventilation system include:
-
remove heat
-
grease
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-
odor
-
smoke
-
steam
-
flue gas by-products from the kitchen.
A kitchen whether working the commercial space or hospital has to ensure:
-
Provide a comfortable and productive kitchen environment.
-
Enhance the safety of personnel.
-
Provide fire protection in the kitchen.
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LESSON 8
BANQUET AND CATERING MANAGEMENT
Learning Outcomes
At the end of this lesson the students should be able to:
a. Identify the definition of catering and banquet operations;
b. Enumerate the classifications of catering segments and catering services;
c. Analyze the catering operations in school; and,
d. Determine the catering plan elements, food costing and pricing, and the
types of table services.
Introduction
Banquet – is a food and beverage service at a specific time and place,for a given of people,
agreed menu and price. In some hotels, schools, or cafeteria, their banquet is served as one of their
revenue sources under the food and beverage.
Catering – is the pre-arranged service of food and drinks to clientsfor different occasions.
A. THE MAIN TYPES OF CATERING
1. On-site catering – The caterer has its dining room with an adjacent kitchen or processing area.
2. Off-site catering – The caterer provides full service to the client. It may be at a private home,
church office, school, or any outdoor affair. He/she brings other facilities and equipment for
food production, transport, and service.
3. Accommodation Catering – The caterer performs food preparation and service; however, all
ingredients for the catering service will be provided for by the host. The catering is done in the
house of the host or other chosen area.
Types of on-premise catering:
Hospital catering – Is the event that occurs within a hospital environment.
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High School/Elementary School catering – May occur anywhere in the school property,
but food preparation is done in the school cafeteria.
University/College catering – provides food and related services to students, faculty,
administrators, and guests.
Types of off-premise catering:
Supermarket catering – provides items that can be picked up and taken home or to
another location.
Dual restaurant-catering operations – when a restaurant operator evolves into catering
services to strategically increase the efficiencies of the base operation.
Conventions and weddings – provide food service to support professional, business and
social activities of a large group of people.
Mobile catering – employs one or a fleet of trucks to support an assortment of food and
beverages for customers located at diverse locations.
B. CLASSIFICATION OF CATERING SEGMENTS
1. Commercial Segment
o for-profit operations; financial goals include a profit gained from revenue minus
expenses.
o The commercial foodservice operators mainly consist of fast food and full- service
restaurants. These operators are available to all, and their main goal is to make
economic profits and create positive guest experiences. Fast-food chains, dinners,
clubs are commercial foodservice operators.
2. Non-commercial Segment
o non-profit oriented operations; operate on a breakeven basis/ or very minimal
revenue for operating expenses. Catering services provide complimentary services.
o Non-commercial foodservice operators are restricted to limited individuals, and as
commercial operators, they are also interested in making profits, but it is not their
primary objective. Institutional catering services are non-commercial foodservice
operators.
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3. Military Segment
o for military or diplomatic events; operates on a breakeven basis.
Types of Catering Activities for Each Segment
Catering Categories
Commercial Segment
Non-commercial Segment
Military Segment
Independent caterers
Business/Industry accounts
Military functions
Hotel/motel caterers
College/University catering
Diplomatic functions
Home-based caterers
Recreational food service
Restaurant/Catering firms
School catering
Private clubs
Social organizations
Transportation food services
catering
C. CATERING SERVICES: MEANING AND TYPES
Catering is a commercial foodservice operation. It refers to the delivery of meals and service
for a special event that usually involves feeding many people at one particular time. It is a
successful business venture in India where weddings and occasions are celebrated with pomp and
galore. Catering is offered for business meetings and social events. Several other types of
foodservice operations come under the 'catering' domain.
Special Event Catering: This type of catering provides food for weddings, anniversaries,
receptions, and large-scale parties. The benefit of this type of catering is that it is a perfect
space to form a solid word-of-mouth reputation. But there's also a downside it can be timeconsuming and frustrating.
Business Catering: In this catering service, business caterers provide food for business
meetings, lunches, conferences, training sessions, and corporate parties. Business catering
is in demand year-round. But it demands businesses to compete with many fast-casual
chain restaurants.
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Mobile Catering: Mobile catering is done via moving from one place to another in a van
or truck, preferably designed to carry food and equipment. Mobile caterers enjoy low startup costs due to small-scale operations. Though mobile catering can be easily managed,
these businesses face difficulty achieving brand awareness and developing a loyal customer
base.
Catering is of two types On-Site/On-Premise:
Catering occurs at the caterer's place of business, such as a banquet hall with a kitchen,
hotel, or restaurant.
Assembly Service is also called a kitchen less kitchen. In this service, the procurement and
production of food take place in a unit kitchen. The food is thawed, assembled, and plated at the
premise. The advantage of assembly service is the reduced labor cost. It is economical as the area
of food production and services are separated. The disadvantage of this type of service is that only
a limited menu can be prepared.
Ready-to-Eat or Pre-Prepared Meals
The meals are prepared in preparation units. They have to chill and frozen in batches. Then
these are distributed to companies for reheating and serving. These meals are equipment dependent
as there is a need for a blast freezer and chiller. It is essential to have a fixed process, and a proper
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separation time between cooking and cooling is also necessary.
food from pouches, these are reheated by placing in warm boiling water.
Advantage: Skilled labor, cost of production is low, less stress on cooks to prepare ondemand orders.
Disadvantage: Large storage spaces, electricity-dependent, and cold storage freezers are
required.
On-Site Management
Self-Operated Food Service: The self-operated operations are 'in house,' i.e., the
organization's staff manages the food service department.
Contract Management Company: Offers food services management to other
organizations. Contracts vary depending upon requirement, tenure, and demand.
Hybrid Model: The contractor offers management and staff to the event organizers where
food is to be served.
Off-Site / Off-Premise Management: Catering occurs when the event helps away from
the caterer's place of business, such as at churches, country clubs, picnics, businesses, and
private homes.
1. Off-premise catering can mean serving thousands of lunch boxes to a group of people.
2. Off-premise caterers meet all consumer types' needs, from the low-budget customer
searching for the most quantity and quality.
3. Off-premise catering is a science and an art. Art produces food and mood, as the caterer
and the client together transform vision into reality.
4. There's only one chance of doing things right in off-premise catering.
5. Unfortunately, for others, off-premise catering can be like living on the verge of
catastrophe until it is experienced. Uninitiated amateurs could not recognize a volatile
situation until it becomes an issue, but later realize that they should have recognized it
earlier.
6. Catering off-premise is somewhat similar to a sports team playing all their games away
from home, in an unfamiliar environment, with no warmth at home to ease the way.
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Advantages of Off-premise Catering
o Off-premise catering creates extra income for existing businesses such as hotels, clubs,
and restaurants.
o Both the client and the caterer have hopes for the results of the session.
o Planning is more reliable for off-premise caterers since parties are usually booked weeks,
months, or years in advance.
o Off-site activities create large quantities of free word-of-mouth ads that can develop
potential companies without advertisement.
o Caterers often have the advantage of being selective with their customers.
o Off-premise catering also has some disadvantages: catering operators, owners, and
employees experience times of high stress during hectic times.
o Many left the catering industry, burnt out by relentless stress and high energy demands.
Non-Commercial Food Service Operators
Institutional food service consists of meals provided to many individuals in an institution
that can be a school, hospital, military, or even a prison.
Foodservice in schools is to meet the individual's particular requirements and require
skilled experts like dietitians.
Non-commercial foodservice operators serve to the following segments:
o Hospitals
o Schools
o Colleges and Universities
o Business Dining Zones
o Military Units
o Prisons
Non-Commercial Set up Of Food Service:
Foodservice within a business is also a non-commercial set up:
Catering for the convenience of people who work at an organization, such as an employee
cafeteria in an office building or factory space, is a perfect example.
Some food and beverage businesses are located in a consumer business.
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These are offered for the convenience to the customer. Their mode can categorize such operations:
o Recreation - Includes all foodservice offered as a part of a recreation business, such as
sports arenas, zoos, movie theaters, and museums.
o Retail - Quick meals or snacks offered at malls, individual retail stores, bookstores, grocery
stores, gas stations, and convenience stores. Food courts are a perfect example of this setup.
o Transportation - Transportation foodservice can be divided into two categories:

Foodservice During Travel - Airplane food, dining on long-distance trains, and
foodservice on cruise ships.

Foodservice in the Station - Restaurants in airports and railroad stations. Usually
are quick serve, but some are not.
Qualities of a Caterer
1. Strong desire to serve and please people
2. Willingness to work hard
3. Adequate knowledge in quantity food preparation
4. A genuine interest in catering
5. Catering Management skills
Factors to Successful Catering
1. Kind of food provided by the caterer
2. Promptness and efficiency in dining service
3. Dining atmosphere
4. Relationship between the caterer and client
5. The genuine practice of sanitation and hygiene
6. Adequate knowledge of Cost Control and Pricing
7. Artistic skills for presentation include skirting, napkin folding, and flower arrangement.
D. CATERING OPERATIONS IN SCHOOL CANTEEN/CAFETERIA
Catering has the following functions: planning, costing and pricing, execution, event
organization, providing equipment, implementing, controlling, and covering all legal issues.
Planning is a primary catering management function.
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Seven Function of Catering
1. Planning – The process of describing and presenting all the activities necessary to achieve the
objective. The plan helps the caterer identify goals derived from the Statement of Purpose. The
plan is a blueprint which leads everyone to a common goal.
2. Operations – Execution of Tasks: the process of listing the tasks and steps for executing the
plan. It also includes assigning tasks to employees for execution.
3. Organizing the event – the process of forming the organization so each assigned task can
achieve the stated objective
4. Equipment – these are based on the menu, service requirements, type, location of the event,
and the client's particular needs.
5. Implementation – It the process of using practical communication skills to put the plan into
action.
6. Controlling – ensures the effective and efficient use of the caterer’s resources in providing
service to accomplish goals.
7. Understanding insurance and legal issues – ensure the basics are covered to protect one's
livelihood. Includes team creation to do routine safety checks of the staff, equipment, and
procedures to ensure proper compliance with HACCP standards.
Elements of a Catering Plan
Budget – a financial, tactical, single-use plan to set the parameters for each event.
Menu – a list of menu items intended to be prepared for a specific meal based on the
catering plan, the client's needs and wants, availability of products, the caterer's financial
objectives, and capabilities.
Location – The event will occur, either in its venue, the restaurant's site, or other preference
areas.
Number of Guests – The clients or visitors who will be present at the food- catering affair.
Labor requirements – The cost of labor is still included. Chefs, cooks, butchers, waiter,
and helpers are typical workers or staff. The amount payable to all the team will add up to
the catering business costs. Consider the specific number of customer service hours
because the length of time would mean an additional caterer charge to the customer.
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Catering Objectives
Financial objectives – Setting a target revenue based on financial targets that are sensitive to
client needs
Customer-satisfaction objectives – Setting the standard to meet the needs of the customers
and the food and service requirements.
Barriers to Effective Planning
1. Operational Barriers – It is the barriers that disrupt the physical elements of an event.
o Human errors – Apprenticeship training is a must in a catering company. It
o allows the workers to align themselves with the real food service situation.
o Accidents – Prevention and safety prevention are standard practices to be followed to
mitigate workplace hazards in the foodservice industry. Studying and properly learning
safety procedures on the use of machinery and different activities on the job is the best way
to know what risks are and how to prevent them.
o Time constraints – Lacking or shortening preparation time.
o Natural disasters – Typhoon and heavy rains are some disasters that could interrupt
catering planning and good service.
2. Human Resource or Communication Barriers – A form of barrier created by personnel and
disrupting the catering components.
o Human errors – Errors committed by the administrative staff could have a detrimental
impact on the catering case.
o Lack of communication – The staff and the customer either misunderstood the date, time,
place, and type of food ordered. It can cause a catering event to become confused and crash.
o Deviation from standard operating procedures – It is not compliant with standard
operating procedures.
Importance of Menu Planning in Catering
A menu is a list of the food that a customer has available. The menu is the most significant
consideration for making the catering plan in general. Menu planning is one of the functions
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needed to produce good quality meals before assembling the food materials. It is a thoughtprovoking job to determine what food products to prepare taking into account the cost, availability
of equipment and staff, the requirements of customers and the number of people to be served.
Points to Consider in Menu Planning
o Satisfy client’s needs
o Staff skills
o Seasonal availability of food
o Quality and relative cost of food
o Cost of labor
o Pre-determined points of margins
o Nutritional needs of the client
o Presentation and service style
o Kitchen production capabilities
Food Costing and Pricing Menu pricing
Menu Pricing
-
Is an important management function directly related to the overall profitability of a
foodservice operation. It requires knowledge of what customers find acceptable and the
prices charged for similar menus and packages by competitive foodservice operators.
Pricing Component
-
Food and beverage costs include the cost of all food-related purchases required to produce
completed menu items.
-
Labor costs include costs associated with labor, including benefits, taxes, wages, meals,
and uniforms.
-
Overhead costs include costs for operating the business.
-
Profit is funds that remain after all costs have been paid from revenues.
Breakeven Analysis
-
Breakeven analysis is a method of identifying how much revenue must be generated before
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an operation begins to make a profit.
-
Fixed costs are those costs that remain constant regardless of the volume of the company.
-
Variable costs are those associated with the scale of the company and are adjustable.
-
Total costs are a combination of fixed costs and variable costs.
-
Breakeven point is the point at which revenue has covered costs and can become profitable.
Costing Formats for Menu Pricing
Fixed price menu
o A fixed price menu helps control costs, production, service, and profit. It establishes
a selling price and still maintains a good food-cost percentage. Using this format,
Individual menu
o The things without impacting the food-cost percentage and the sale price can be
adjusted.
Mixed pricing
o The format offers a set price menu with the option of changing some courses for an
additional charge per person. Customers may individualize their menu by adjusting
the per-person price as it suits their budget.
Individual course pricing
o An individual course pricing offers each course item on the menu for a separate
price per customer. Customers may create their menu according to personal
preferences and budgets.
Types of Table Service and Style of Service
Hash House Service – It is a slang term for general terrible service.
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Cafeteria Service – The guest, collects their meals on a tray as they select food items from
the race.
Buffet Service – The formal table service where foods are attractively arranged on the
table & guests serve themselves.
Smorgasbord Service – Guest select from a presentation of food items, hot or cold,
serving themselves directly on to their plates without service staff.
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English Service – Considered as family-style, guest of honor is served first, then the choice
to be next or second to him.
Lauriat Service – Is a Chinese standard service w/ in their countries where all foods served
on the guest table.
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Plate Service/ American Service/ Pre-Platted Service – The most valuable & simplest
food service, where all food is arranged on a plate & serve all at a time.
Russian Service – It is less expensive than French service where foods are prepared in a
kitchen & arranged on a platter.
French Service – It is the most elaborate, luxurious, and expensive table service where
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food has been prepared in front of the guest.
E. FUNCTION/OPERATIONS
Function Sheet Information
o The name of the guest
o Type of function
o Date and time of the function
o Guaranteed number of guests
o Room allocation
o Floor plan
o Menu and beverage list
o The timing schedule for the service of food, beverages, and guest activities:
o Specially request items or services.
o Price and billing procedure
o Establishment’s contact person
The tasks for setting up a function
1. The setup of tables, chairs, and other large equipment as required.
2. The mise-en-place of the small equipment.
3. The setting of covers.
4. The setting of setting of service areas.
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5. Preparations for the special requirements of the guest, as indicated on the function sheet.
Function Service Skills
1. Providing hospitality
2. Setting tables
3. Carrying a tray or platter
4. Use of service cloth
5. Carrying or clearing plates
6. Pouring wine
Function of Staff Organization
1. The staff's number and organization at a function will depend on the particular
requirements of different parts.
2. Different styled functions demand other staff arrangements and procedures.
3. Waiting staff may work as a team serving all the guests at some tables or a set number of
guests.
Beverage Service at Function
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A station drinks waiter normally pre-arranges responsibility for beverage service. The
specific duties involved will depend on the selection of beverages and how they are be
served.
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LESSON 9
MARKETING IN THE FOOD SERVICE INDUSTRY
Learning Outcomes
At the end of this lesson the students should be able to:
a. Define the marketing concept;
b. Discuss marketing as a managerial function; and,
c. Explain the marketing mix in school foodservice.
Introduction
It's a very dynamic and competitive food and beverage in the market to grow their market
share to the detriment of smaller chains and independent businesses. Marketing is the food and
beverage service industry's savior to success. Marketing involves incorporating, combining and
managing the management of all the activities of businesses or organizations that have a impact
on revenues.
A. DEFINITION AND MARKETING MIX AND PROMOTION IN FOOD SERVICE
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The definition of marketing can be customized as per the services.
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According to the American Marketing Association, 'Marketing is an organizational
function and a set of processes to develop, communicate and deliver value to customers
and to manage customer relationships in ways which profit the organizations and its
stakeholders. Marketing depends on the system of barter.
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A process of exchange between two parties.’
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The marketing principle is based on the idea that businesses identify consumer needs and
wants, and then develop goods and services that satisfy those needs and wants while still
fulfilling the company's objectives.
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Marketing is the process that involves advertising, personal selling, merely forms of
promotion are just one component of the marketing mix. Advertising or personal selling
performed alone focuses only on hospitality operations. Product service mix and the goal
is to convince the consuming public to purchase and consume a portion of the product-
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service mix. There are numerous examples in the foodservice segment that indicates
owners create operations they liked or always want to operate. Yet, the owners and
managers fail to consider the needs fully and wants of potential consumers. The results are
very predictable:
o Low volume
o Poor sales revenue
o Frequent bankruptcy
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The difference between selling and marketing is straightforward. Selling focuses mainly
on the enterprises' desire to sell products for revenue. Sales representatives are helpful for
promotions to create demand for a firm's current development. Objectively, the wishes of
the seller are powerful.
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Marketing focuses on the needs of the consumer, ultimately benefiting the seller as well.
Suppose a product or service is actually advertised. In that case, the customer's needs are
taken into account at the beginning of the new product development process. The productservice blend is structured to fulfill the public/students' needs and requirements.
B. MARKETING CONCEPT PHILOSOPHIES
Decision: Menu Planning and design
o Marketing Applied: Focused brainstorming sessions and team meetings to understand
current consumer/student tastes and add a clash to the menu Marketing Not Applied: I like
fried chicken, so let’s add that to the menu!
Decision: Pricing
o Marketing Applied: How will our customers/students behave if we increase our weekday’s
menu price value?
o Marketing Not Applied: Let’s increase the pricing on our weekday’s menu as we did that
last summer! Marketing in Food Service.
Decision: Guest Service
o Marketing Applied: Apologizing for delay by quoting, "I'm so sorry you had to wait 20
minutes for breakfast this morning. Could I give you a free breakfast today, or would you
like credits for breakfast tomorrow?"
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o Marketing Not Applied: “Sorry to keep you waiting as our staff is short today due to sick
leaves.”
Decision: Guest Requests
o Marketing Applied: We don't have any rooms with a king bed available, but I can have one
ready for you in 30 minutes. Can I have my bell staff check in your luggage until then?"
o Marketing No Applied: “We don’t have a suite ready. Can we give you a basic room with
two single beds?”
C. MARKETING MIX AND PROMOTION IN FOOD SERVICE
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Marketing mix refers to the creative collection of marketing procedures deliberately
positioned and coupled together to act as a policy for improving the organization's
marketing objectives.
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The five Ps of marketing involved in a marketing mix are product, price, promotion, place,
and packaging. Additionally, factors like people, process, and physical evidence help in
improving marketing efforts.
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Advertisements refer to the efforts made to promote the product by increasing sales in dull
periods, attracting regular customers through new offerings, attracting new customers, and
breaking the existing staff's routine through additional measures.
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Marketing as Managerial Function 'It's easy enough to find a Minister of Education; all the
jobs need a long white beard. But a good cook is different, that requires universal genius.'Bismarck.
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A manager has two specific tasks. Nobody else in the business enterprise discharges these
tasks, and everyone charged with them works as a manager. The manager has the task of
creating a real whole which is greater than the sum of its pieces, a profitable organization
which turns out to be more than the amount of the resources put into it. It requires a
manager in an enterprise to harmonize three main tasks that involve:
It is essential to understand that the managers need to learn about the main marketing
elements for every enterprise.
1. Product/Service – The unique feature, strength, values, core of the enterprise needs to be
perceived. Marketing than helps ensure that the customers are focused upon in the best
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possible way.
2. Price – the point at which any product is sold is the main face of marketing brainstorming
sessions. It ensures potential buyers are reached out.
3. Promotion – the promotion defines the face of the brand. It is targeted towards boosting
brand recognition and sales. Advertising, promotion of sales, and relations of the public
are all contributors to this.
4. People – this covers all personnel involved in the organization to define the culture of the
unit. The describe enterprise and also decide the growth of the company.
5. Process – the operation's existing systems and processes are how the product and service
shape up to meet the customers. The right processes ensure costs are kept at minimized
pricing. Operational excellence is the key to be kept in mind while designing the strategies.
It results in maximum profit.
Word of mouth communication, social media publicity, customer-generated media,
customer experiences with other services providers, and customer needs are the key factors that
influence customer expectations and are rarely controllable by the firm. Controlled factors such as
the company advertising personal selling and promises made by service personnel also influence
customer expectations.
Communications and the Services Marketing Triangle
This is the communication and services marketing triangle from M.J. Bitner, “Building Service
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Relationships. “It is all about promises.” Journal of Academy of Marketing Science 23, no. 4
(1995) and C. Gronxoos, Service Management and Marketing Lexington, M.A: Lexington
Books, 1990).
Five Major Approaches to Solving the Channels of Service Communication
o Address Service Intangibility
o Use the Narrative to demonstrate the service experience
o Present vivid
o Use interactive imagery
o Focus on tangibles
o Using the symbols of the brand to make the service visible.
o Feature service employees in communication.
o Use Buzz or viral marketing.
o Aim messages to influences.
o Create advertising that generates talk because it is humorous, compelling, or unique.
o Feature satisfied customers in the communication.
o Generate word of mouth through employee relationships.
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D. IMPORTANCE OF MARKETING SCHOOL FOODSERVICE INITIATIVES
Schools are incorporating learning and health initiatives within campuses to offer healthy
options to students outsourced or within. The schools are conscious of having beneficial food
improvements for students and employee satisfaction.
For many schools, new and repeat customers from the surrounding area's implications for a
food service unit traditionally keep a profit.
They were leveraging lessons learned and expanding product for healthy school initiatives
into other institutional critical issues like making sure what folks eat as long-term eating habits.
Food Promotions in Schools
o Some vital marketing strategies that can work in School cafeterias and campus initiative,
as recommended by the school's head and officials are:
o Increased quantity, quality, variety of fresh seasonal produce.
o Increased nutritional and packaging of grains.
o Revamped healthy vending options and labeling.
o More kitchens with no trans-fat, reduced saturated fat.
o Expanded offering of high fiber and lean protein sources.
o Reformulated lower caloric, sugar, sodium energy.
o More cafeterias are providing accurate nutritional information.
o Pricing strategies to healthy incentive selections of meals.
o Creating policies regarding the presence of healthy meal restaurants within the school.
o Developing systems to run a health awareness campaign like low salt day, water day,
healthy food consumption day, or nutrition month.
It helps accommodate increases in patronage without needing additional space and offers
guests added convenience and flexibility. It also ensures that busy staffers can get a quick meal
even if they don't have time to sit for a break.
Catering options are popping at the school facilities. All kitchen operations are onsite and
busy with student meals. So, to provide meals for meetings, conferences, lunch gatherings, and
more healthy catering services can be utilized.
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LESSON 10
ENVIRONMENTAL MANAGEMENT AND CONSERVATION
IN FOODSERVICE INDUSTRY
Learning Outcomes
At the end of this lesson the students should be able to:
a. Understand the environmental value of food services industry;
b. Discuss the environmental issue in the foodservice industry;
c. Describe what is International Standardization Organization Iso 14001; and,
d. Identify the benefits and barriers to implementing an environmental management
system in the foodservice industry.
A. CONSERVATION OF NATURAL RESOURCES
Ways to minimize energy prices have gained a lot of coverage. Foodservice operators have
found that reducing excessive energy use and integrating technology will reduce energy usage as
a whole and result in a more effective activity.
Energy Conservation
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Utilities absorb a significant and ever-increasing portion of the operating costs of
foodservice operations. And the forecast is that natural gas supplies are tightening and that
energy prices are expected to rise in the coming years.
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The energy management program requires the continuous involvement of all employees in
the process. In-service training and incentive programs should be set- up to ensure the
cooperation of all involved.
The Ventilation System
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The single largest controllable energy user in most commercial kitchens. Any cubic foot of
air expelled from the kitchen must be replaced by new or make-up air, which is either airconditioned or heated at most locations and most times of the year.
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Fundamental breakthroughs have occurred in understanding how ventilation functions
under real cooking conditions. This awareness has allowed fans and make-up air systems
to calculate lower airflows, reducing both the size of the engine and the use of energy.
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Manufacturers of cooking appliances put more insulation into their appliances to keep the
kitchen cooler and found that the additional advantage is that the insulated appliances are
more effective.
1. Mixing the sources of electricity. There have been some new opportunities for the
deregulation of electricity and coal. New compact co-generation systems use gas, fuel oil,
diesel fuel, or scrap wood to power an engine that turns an electrical generator. A by-product
of cooling the engine is hot water that may be used by the food service as a source of "free"
hot water.
2. Heating Water. The hot water created by the dishwashers and booster heaters is another big
energy user in the kitchen. Over the past five years, gas booster heaters have increased
performance and reliability. Many operators moved from 3-or 6-gallon coffee urns to thermal
pots and instant hot water dispensers.
3. Lighting. Switch off the lights in areas not being used and use daylight for ambient lighting
will minimize the lighting load during peak demand hours.
4. Use Equipment at Full Capacity. One of the most common energy losses is the use of large
sections of equipment at less than full capacity. It includes, but is not limited to, dishwashers,
ovens, griddles, stoves, ranges and steam-coated kettles, which can be run with partial loads or
left between loads.
5. Turn the equipment on when it's needed. Normal operating procedures in the kitchen and
other rooms. By switching off equipment when it is not needed, energy costs can be drastically
reduced. The advantage of this procedure is that certain equipment takes a significant amount
of time to achieve the optimal cooking temperature.
6. Practice Preventive Maintenance. Routine maintenance and equipment cleaning are critical
components of an energy saving program. An example of that is a weak or broken door spring
on ovens and refrigerators may reduce efficiency by 35 percent.
7. Utility company offers Energy-Saving Suggestions. Utility providers also provide free
equipment maintenance services, energy audits, and assistance in setting up successful energy
management programs. An example of that is heating larger quantities of food can be done
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more efficiently than heating smaller quantities of food.
Some energy-saving guidelines for the use of foodservice equipment are as follows:
o Heating, Ventilation Air Conditioning Systems (HVAC systems account for up to half
of an operation’s energy use)
o Water heating (heating water is one of the most energy-intensive aspects of operation)
o Dishwashing (The size of the dishwasher to handle average maximum requirement)
o Cooking equipment (Be selective in the specification of cooking equipment offering the
greatest efficiency and flexibility of use)
B. WATER CONSERVATION
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Water conservation systems in foodservice operations should be established in the same
way as those for energy conservation. Simple practices such as turning off faucets entirely,
running dishwashers at maximum capacity, using low-flow toilets in bathrooms, recycling
gray water for plants, and serving water to customers only on request will minimize water
consumption and result in cost savings for service.
C. SOLID WASTE MANAGEMENT
There is an immediate need to reduce the amount of solid waste, which is, by definition,
waste such as manufactured goods. Non-durable goods, containers, packaging, food scraps, yard
trimmings, and miscellaneous inorganic wastes produce at residences, commercial, school,
institutional, and industrial establishments. Some examples of such types of waste include:
o Appliances
o Automobile tires
o Newspapers
o Clothing
o Boxes
o Disposable tableware
o Office and classroom paper
o Wood pallets
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o Food wastes
In food service operations, the amount of waste produced is influenced by a variety of factors.
They are as follows:

The type of foodservice system

The style of service

The type of service ware used

The market forms of food purchased

The menu

The use of the effectiveness of forecasting
Facility Waste Assessment
An integrated solid waste management system is the "complementary usage of a range
of waste management methods to control the urban solid waste stream in a safe and efficient
manner with the least detrimental impact on human health and the environment.
Goals of the Integrated Solid Waste Management System:

Reduce air and groundwater pollution

Reduce the volume of waste

Use resources and materials to safely remove before final disposal.
The Hierarchy of Integrated Solid Waste Management:
o Source reduction including reuse of materials
o Recycling of materials including composting
o Waste combustion with energy recovery
o Use of landfills
Source Reduction
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It refers to the manufacture of goods and packaging with minimal hazardous content,
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reduced material volume, and/or longer service life.
Recycling
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It is the sequence of activities that gather, sort, process and transform discarded materials
into raw materials which are used in the development of new goods.
The Reasons behind Recycling
1. Conserves scarce natural resources for future generations.
2. Lower the number of waste materials sent to landfills because, if present patterns continue,
landfill space in several locations will soon be depleted.
3. Reduce energy costs in manufacturing because recycled products also consume less energy
and emit less air pollution than raw materials are used.
4. Reduce waste disposed of in lakes, rivers, forests, and deserts.
5. Prevents pollution of groundwater supplies by depositing toxic chemicals into drains.
Composting
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Organic materials decomposition into a relatively solid, hummus-like product called
compost used as fertilizer by microorganisms under controlled aerobic conditions.
Composting saves energy by preventing valuable organic material from being disposed of;
returning essential nutrients to the soil; and preserving fossil fuels that are currently used
to carry agricultural waste to the landfill.
The reason for composting solid waste includes:
o Composting reduces pollution.
o Composting reduces landfill costs.
o Composting conserve resources.
o Composting produces healthy soil.
Animal Feed
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Some neighborhoods and foodservice operations use a simplified "food waste to animal
feed" recycling scheme.
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The problems of such a program are that by-products or waste must be carefully matched
to animal requirements, that transport during processing must avoid spoilage without
additional costs, and that moisture content must be minimized.
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Fat to Fuel
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U.S. military engineers are researching a proposal to turn used restaurant oil into biodiesel,
a safer fuel burner. Cooking oil can be converted to one gallon of biodiesel by warming in
a stainless-steel reactor and then treated with methanol and lye.
Incineration and Landfilling
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The final options in the integrated waste management system are incineration, which
eliminates solid waste and can generate electricity, and landfill, which is the least desirable
choice.
Facility Waste Assessments
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The waste assessment is a comprehensive way to determine the potential for waste
reduction in a given process.
Some techniques…
Waste Stream Analysis – is a systematic method of collecting, sorting, and weighing waste.
o Collect all waste from the opening to the closing of the operation.
o Sorting by type of waste
o Weighing each category of waste products.
o A waste audit is a method of assessing the quantities and forms of waste generated by an
operation.
o Instead of taking a full inventory of the waste produced by a day, random samples are
collected over at least one week.
D. ENVIRONMENTAL ISSUES IN THE FOOD SERVICE INDUSTRY
The Micro and Macro Environment
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Any business organization is part of the market climate in which it operates. No company
may work in isolation because several variables affect the business, known as the market
climate, closely or remotely.
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It is usually divided into two groups, i.e. micro-environment and macro-environment.
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The environmental issues in the foodservice industry are as follows:
 Food processing loss.
 Food wastage.
 Packaging.
 Energy Efficiency.
 Transportation of foods.
 Water consumption
 Waste management.
E. INTERNATIONAL STANDARDIZATION ORGANIZATION ISO 14001
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It is an internationally accepted principle that lays down criteria for an environmental
management framework.
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It helps companies enhance their environmental performance by utilizing capital more
effectively and reducing waste, gaining competitive advantage, and stakeholder
confidence. It helps companies enhance their environmental performance by more effective
use of resources and a reduction in waste, competitive advantage, and the confidence of
stakeholders.
F. ENVIRONMENTAL MANAGEMENT SYSTEM
An environmental management framework allows companies to 'holistically' define, track,
monitor, and regulate their environmental problems. (ISO 14001).
Phases in environmental conservation:
The five primary phases of the Environmental Management System
1. Environmental policy: Commits top management to regulatory enforcement, emissions
reduction, and continuous enhancement of environmental efficiency.
2. Planning: It needs the identification of all environmental factors (activities, goods, and
services that can interfere with the environment) and their related impacts (environmental
change).
3. Implementation and operation are a factor that will lead the company to deliver on
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environmental policy commitments. The required structure and the unique roles assigned
to employees across divisions are to be established
4. Checking and correcting: It needs protocols to be in place for tracking and evaluating
environmental parameters, efficiency, and progress related to goals and targets.
5. Management review: ISO 14001 is required periodically to determine whether any policy
changes that reflect the commitment of the top management are needed.
G. BENEFITS OF IMPLEMENTING EMS IN THE FOOD SERVICE INDUSTRY
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Continued progress by measures to reduce pollution.
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Minimized environmental risks.
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Effective management of costs
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Assuring regulatory compliance.
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Enhancing staff morale.
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Improved public
H. BARRIERS TO IMPLEMENTING EMS
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Lack of dedication and exposure to top management.
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Regular shifts in staff and top management.
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Resources.
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The EMS is not regarded as the responsibility of the entire organization
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