Tle 10 l1 food service organization

Food service Industry

1. FOOD SERVICE ORGANIZATION Prepared by: Ms. Bernadette A. Huertas

2. FOOD SERVICE ORGANIZATION It’s a group of professional, that have knowledge in food safety, preparation of food, and customer services.

3. FOOD SERVICE ORGANIZATION Varies in size and complexity ranging from one man or family kitchenette to a well established big scale business establishment

4. Organizing a food service establishment like restaurant, fast foods and cafeterias is risky although it can give you sample profit in return as long as the establishments is properly managed and organized.

5. Food service establishment, large or small should be committed to.. Provide nutritious Palatable Hygienically prepared and attractively served food Reasonable price

6. Food service operation has four major department They management Production Sales S anitation

7. Good Management includes the ability to utilize properly the technical know-how qualified and competent personnel, mobilize each personnel to do his her assigned work, use materials wisely and keep machines properly maintained and thus result to properly management.

8. Functions o f a Food Service Manager

9. The manager supervises the entire operation in food service establishment.

10. Test cooked food by tasting and smelling it in order to ensure the palatability and flavor conformity.

11. Investigate and resolve complaints regarding food quality, service, or accommodations.

12. Schedule and receive food beverage deliveries, checking delivery contents in order to verify product quality and quantity.

13. Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in acceptable manner

14. Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.

15. Schedule staff hours and assign duties

16. Personnel Responsibilities

17. Production personnel They are responsible for the production of all food items. They see to it that the foods served are nutritious, properly cooked and presentable.

18. Sales Personnel They are responsible in assuring that foods served are in reasonable price for the customers while the establishment still profit.

19. Sanitation personnel They maintain utensils and equipment used in the production and food service.

20. Qualities of Efficient Food Service Personnel

21. Success in food service Will depend on the job performance of the food service personnel.

22. Physically fit and have a good posture. Well groomed Communicates Pleasing personality/ Good Morals.

23. Common Functions Of Food Service Operation

24. Purchasing It is the management function unless a purchasing agent is designed for the purpose

25. Receiving-issuing-storing In large establishment, workers are assigned to perform each of the three functions.

26. Food preparation It is the production of all items included in the menu. Production Manager-Chef- Asst. Cook-Kitchen Helper

27. Service It refers to include all activities that relate to the selling of food items. Sales Manager-Dining Room Supervisor-head waiter