FBS 10 WEEK 2 MODULE 2 PROVIDING LINK BETWEEN THE KITCHEN AND SERVICE AREA.pptx

Food and Beverage JHS TLE Specialization

1. OPENING PRAYER

2. Module 2: Providing Link Between Kitchen and Service Areas

3. Lesson 1: Communication and Interpersonal Skills

4. Directions Take a look at the organizational chart and try to figure out the flow of their communication 1.What do you think is the flow of communication in this organizational chart? horizontal or vertical and why? 2.Where does the communication start and where does it end?

5. What is It Communication is the act of relaying a message or information to a person or group of persons. It can be a one-way or two-way communication. Communication can also be direct or indirect. Direct communication can be verbal , meaning it is done by talking directly to a person or employee. Indirect communication can be in the form of writing like memorandum or showing gestures. The flow of communication can be vertical or horizontal. It depends on the position occupied by the employee or workers. Vertical communication takes place when an announcement of policies starts from the manager and goes down to the head of units then to the rank and file. While in horizontal communication, the head of the different units or even members of the rank and file in the different units can communicate among each other on issues and problems in order to resolve it.

6. In the organizational chart, it is the manager that occupies the highest rank. He is the one who manages the whole operation . Next in rank to the manager is the supervisor. The supervisor has direct control of the three units such as the: kitchen unit consisting of the chief cook, assistant cooks and dishwashers. Th e dining unit consists of the cashier, the counter girls, and waitresses; and the Pantry unit consists of the purchaser or marketer and the storeroom keeper.

7. Good interpersonal relation is a requirement for effective communication. It means all the employees in the food service get along with each other well. Each employee regardless of his/her rank in an organization must behave in accordance to the policies and rules of the organization.

8. Successful manager inspires confidence to his employees. He should consistent in his behavior especially in enforcing rules and regulations. One technique to establish good relations with the employers and employees is positive reinforcement. It is based on the assumption that human behavior is determined by responses to stimuli like environmental conditions. A person’s behavior is affected by changing the environment to which a person responds. Example is a worker gets satisfaction when performing a successful task. The feeling of satisfaction reinforces that person to do another more difficult task.

9. Tangible reinforcement like bonuses, prizes and other rewards are used in food service while intangible reinforcement such as praises or words of appreciation and encouragement also results to positive responses from employees.

10. Direction: Complete the Venn diagram by writing down the differences and similarities of direct and indirect communication Sample: Direct: The head of the kitchen tells the staff to clean the kitchen. Indirect: The head shows gestures that the smell in the kitchen is not pleasant. The head writes down what he/she wants to address with the staff with regards to sanitation of the kitchen. CLEANING SANITIZING

11. Lesson 2: Duties and Responsibilities of the food Service Personnel

12. What is It Specific jobs require specific duties and responsibilities. Thus, these require personnel with specific qualifications to do the job effectively and efficiently. The following are the various personnel in the food service establishment. 1.Food Service Manager He is the overall in-charge f the operations of the establishment. He should be meticulous about cleanliness, prompt service, good quality food, and cost-saving techniques.

13. Specific duties of the manager are the following: A. Planning the daily operational tasks Conducts regular or special staff meetings on matters of daily operations, etc. With the assistance of the supervisor. Plans the menu for the day, makes the necessary adjustments on volume based on season, availability and price with the assistance of the chief cook and purchaser. Oversees the preparation and service of meals and cleanliness and safety of the kitchen, dining area and other areas with the assistance of the supervisor. Controls quality of food stuff and their proper preparation and storage with the assistance of the purchaser and storeroom .

14. 2.The Assistant Manager or Supervisor The assistant manager or supervisor helps the manager in directing, controlling, and supervising personnel in the day-to-day operations. He or she should possess intelligence like that of the manager. In the absence of the manager, the assistant manager takes over the responsibility and monitors the activities of the establishment. 3.Chief Cook The chief cook must have the competence, skill, and enough experiences in preparing and cooking a variety of menus. He advises other cooks about readiness of item to be served. He also checks quality of food cooked according to customers requests.

15. 4.Assistant Cook The assistant cook helps the chief in preparing and cooking the specific food being ordered by the customer. He must be competent and knowledgeable in preparing different kinds of food. The assistant cook must be healthy, and relatively young of age to endure the long hours of hard work in the kitchen. 5.Purchaser The purchaser is the one who purchases all the materials and supplies needed in the kitchen, dining room and other service areas. He or she prepares the market list once or twice a week depending on how often purchasing is done. A purchaser checks the incoming materials and supplies as to quality, weights and specifications. He or she also rejects those which do not meet the specified requirements of the food service.

16. 6.Storeroom Keeper A storeroom keeper arranges all the incoming materials and supplies. He or she also double checks the materials and their specifications. He makes regular inventory and reports these to the purchaser. This person also makes daily report of the materials and supplies that come and go. 7.Counter Girls and Waitresses These employees are in-charge of receiving orders, delivery of the food on the table of the customers, clearing up and other tasks related to food service. They should carry plates or trays and transfer plates with food safely and properly on the dining table.They should also be physically and mentally healthy with pleasing personality and have good knowledge on the the different dishes offered by the food establishment.

17. 8.Cashier A cashier holds the sensitive position of handling cash collected daily. He or she should know how to operate a cash register machine intended for the activity. This person also prepares the daily, weekly and monthly financial reports. 9.Other Employees The dishwasher and the sanitation personnel need not have high education qualifications. The important consideration is that they are highly trained for the job and that they possess the skills and have a good attitude toward their work.

18. Lesson 3: Cleaning and Clearing the Food Service Areas

19. Let’s explore Direction. In your own words, write the meaning of the words, cleaning and sanitizing in one sentence.

20. What is It Cleaning is a two-way process. It occurs when a cleaning agent like detergent is put in contact with a soiled surface. It is applied using a brush, scrub or water spray for a period long enough to penetrate the soiled area, then removes the soil by rinsing. Examples of detergents are cleaning agents, solvents or any substance that will remove foreign or soiling material from surfaces. On the list are soap powders, cleansers, acids, volatile solvents, and abrasives.

21. Principles of Sanitizing The process of sanitizing is done after cleaning. All food contacts surfaces must be sanitized in order to lower the presence of harmful microorganisms to safe levels. These contact surfaces are dinnerware, flatware, beverageware, equipment and work surfaces in the kitchen.

22. Heat sanitizing- This is exposing the surfaces to a high heat long enough to kill harmful microorganisms. It can be done manually or by a high-temperature 1.Machine . The minimum temperature range necessary to kill most harmful microorganisms is usually 162 degree Farenheit to 165 degree Farenheit .

23. 2.Chemical Sanitizing- This is sanitizing through the use of chemicals. Over heat sanitizing, chemical sanitizing saves energy. This method is achieved in two ways. The first is through immersing. A clean object is immersed in a sanitizing solution of the right concentration and for a specified length of time usually one minute. The second method is by rinsing, swabbing or spraying the object with sanitizing solution. The rinsing or spraying can be done manually or mechanically using a machine. The three types of chemicals commonly used in food service operations are chlorine, iodine, and quaternary ammonium compounds.

24. QUIZ Multiple Choice Type of Test

25. He is the over all in-charge of the operations of the establishment. food Service Manager purchaser storeroom Keeper assistant Manager 2. This personnel prepares the daily, weekly and monthly financial reports. food Service Manager purchaser c. storeroom Keeper d. cashier

26. 3. This personnel takes charge of receiving orders, delivery of the foods on the table of the customers, clearing up and other tasks related to food service. a. cashier b. manager c. purchaser d. waitresses 4. He is the over all in-charge of the operations of the establishment. food Service Manager c. storeroom Keeper purchaser d. assistant Manager 5. This personnel helps the manager or supervisor in directing, controlling and supervising personnel in the day-to-day operations. a. manager c. assistant manager b. purchaser d. storeroom keeper

27. 6. This personnel prepares the market list once or twice a week depending on how often purchasing is done. a. Manager c. assistant manger b. purchaser d. storeroom Keeper 7. This personnel arranges in their storage all incoming materials and supplies and double checks their specifications. a. manager c. assistant manger b. purchaser d. storeroom keeper 8. This personnel must posses, competence, skill and adequate experiences in preparing and cooking a variety of menus that meet the needs and desires of the customers. a. cashier c. chief cook b. purchaser d. storeroom keeper

28. 9. This person should know how to operate a cash register or any type of machine intended for the activity. a. cashier c. chief cook b. purchaser d. storeroom keeper 10. This personnel should carry plates or trays and transfer plates with food safely and properly on the dining table. a. cashier c. purchaser b. manager d. waitresses 11. This personnel makes regular inventory of the stocks /items. a. cashier c. storeroom Keeper b. manager d. waitresses

29. 12. This person checks the quality of food cooked according to customer requests. a. cashier c. chief cook b. manager d. storeroom keeper 13. This person helps the chief cook in preparing and cooking the specific food ordered by customers. a. purchaser c. storeroom Keeper b. assistant cook d. waitress 14. This person checks incoming materials and supplies as to quality, weights and specifications and reject those which do not meet the specified requirements of the food service. a. cashier b. manager c. purchaser d. waitresses

30. 15. This person plans the menu for the day, makes the necessary adjustments on volume based on season, availability, and price with the assistance of chief cook and purchaser. a. cashier c. storeroom keeper b. manager d. waitresses 16. This person plans the menu for the day, makes the necessary adjustments on volume based on season, availability, and price with the assistance of chief cook and purchaser. a. cashier c. storeroom keeper b. manager d. waitresses 17. It is a two-step process that occurs when a cleaning agent like detergent is put in contact with a soiled surface. a. swabbing b. cleaning c. rinsing d. spraying

31. 18. This person plans special promotions or sales. a. cashier b. manager c. purchaser d. waitresses 19. This person makes contact with other persons or companies for promotions or advertisement. a. cashier b. manager c. purchaser d. waitresses 20. He does daily, weekly or monthly report on the status of the business. a. cashier b. manager c. purchaser d. waitresses

32. Multiple Choice   1. A 11. D 2. D 12. C 3. D 13. C 4. B 14. B 5. A 15. C 6. C 16. B 7. B 17. B 8. D 18. B 9. C 19. B 10. A 20. A        

33. In your own words, please explain this famous quote from the Spiderman movie in two sentences.   “With Great Power Comes Great Responsibility”

34. Reminders Bring paper Pencil Kitchen Tools and Equipment

35. Thank You Happy Learning and God Bless Ma'am Jessica