THE 303- School Foodservice Management

Republic of the Philippines

BULACAN STATE UNIVERSITY
College of Education
City of Malolos, Bulacan
Tel/Fax (044) 791-0153

MODULE
IN
SCHOOL FOOD SERVICE
MANAGEMENT
(BTLed THE 303)

Lead Writer:
Ma. Ruffa Victoria P. Levoit, LPT
Members:
Rea Dela Cruz
Jessica Adriano

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THE 303- School Foodservice Management

Overview of the Module

This module School food service management, the lesson discussed in a manner
wherein each lesson is independent of the other lessons. However, it is strongly
suggested that you follow the lessons as they are presented to get a total view of what
foodservice is all about.
General and specific objectives of each lesson are given to make you aware of
what are expected from you after every lesson and after completing the course. Take
the pre-test before you through the different lessons. Answer the questions on a
separate sheet of paper as honestly as you can. Do not look at the answer key nor look
for the answer within the content. Avoid guessing. All of these are important so that you
will be able to obtain an objective assessment of your progress after a thorough study of
this module.
After answering the pre-test, check your answers against the correct answers
key at the back of the module Review questions which can answer after each lesson
are included to give you an objective assessment of your performance.
After the course, take the post-test. Do the same thing as you did in the pre-test.
Compare your scores. Is there a significant improvement from that of your pre-test
score? If there is, give yourself a pat on the shoulder.
If you find some difficulties as you go through the lessons, do not hesitate to
discuss it with your teacher. Remember that the goal of this course is to give you a
comprehensive starter course in School foodservice operation which is necessary in
preparing you for the world of work.

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 THE 303- School Foodservice Management

Table of Contents

SCHOOL FOODSERVICE MANAGEMENT

PRELIMINARIES
Title Page
Overview of the Module……………………………………………….………… i
Table of Contents………………………………………………….…………….. ii, v
Course Syllabus…………………………………………………………………. vi, xx
CONTENTS
Chapter 1- The Development of Food Service Industry

Introduction………………………………………………………………………..1
Objectives………………………………………………………………………….1
Pre-test……………………………………………………………………………..2

A. Early Day History…………………………………………………………6

B. Evolution of Present-Day Food Service………………………………. 9
C. Restaurant and Fast Food………………………………………………11
D. Hospitals…………………………………………………………………..11
E. Schools……………………………………………………………………12
F. Food Service Establishment………………………………...………….12
G. Commercial Food Service Institutional Catering………………………20
H. The History of School Food Service…………………………………….27
I. The Food Service System………………………………………………. 29

Learning Insight……………………………………………………………………35
Post-test…………………………………………………………………………….36
Final Requirement…………………………………………………………………38

Chapter 2- School Food Service Management

Introduction………………………………………………………………………..39
Objectives………………………………………………………………………….39
Pre-test……………………………………………………………………………..40

A. Management Define……………………………………………………….44
B. Management Objectives…………………………………………………..44
C. Management Resources…………………………………………………..45

Learning Insight…………………………………………………………………..48
Post-test…………………………………………………………………………... 49
Final Requirements……………………………………………………………….51

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 THE 303- School Foodservice Management

Chapter 3- Food Hygiene, Safety and Sanitation

Introduction………………………………………………………………………..52
Objectives………………………………………………………………………….52
Pre-test……………………………………………………………………………..53

A. Hygiene and Sanitation……………………………………………………57

B. Personal Hygiene Habits………………………………………………….58
C. Hazard Analysis Critical Control Points (HACCP)……………………...60
D. Food Safety…………………………………………………………………65

Learning Insight……………………………………………………………………66
Post-test……………………………………………………………………………..67
Final Requirements………………………………………………………………..69

Chapter 4- Operational Functions

Introduction………………………………………………………………………..70
Objectives………………………………………………………………………….70
Pre-test……………………………………………………………………………..71

A. Planning and Writing the Menu…………………………………………..75

B. Purchasing: The Market, Buyer, and Vendor…………………………...81
C. Receiving, Storage and Inventory Control………………………………83
D. Food Production: Scheduling, Control, and Evaluation………………..85
E. Service: Assembly, Delivery and Distribution System…………………86
F. Customer Service and Service Sequence………………………………87

Learning Insight…………………………………………………………………..88
Post-test……………………………………………………………………………89
Final Requirement………………………………………………………………..91

Chapter 5- Management Functions

Introduction………………………………………………………………………..92
Objectives………………………………………………………………………….92
Pre-test……………………………………………………………………………..93

A. Management and Organization…………………………………………..98

B. Leadership and Motivation………………………………………………..99
C. Employee Management………………………………………………….102
D. Productivity and Performance Management…………………………...103

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 THE 303- School Foodservice Management

E. Financial Planning, Operations and Accountability…………………....105

F. Marketing and Branding…………………………………………………..107

Learning Insight………………………………………………………………….110
Post-test……………………………………………………………………………111
Final Requirement………………………………………………………………..113

Chapter 6- Kitchen in the Food Service Industry

Introduction………………………………………………………………………..114
Objectives………………………………………………………………………….114
Pre-test……………………………………………………………………………..115

A. Objectives ………………………………………………………………….119
B. Kitchen: Physical Facilities and Layout………………………………….120
C. Introduction to Commercial Kitchen……………………………………...121
D. Restaurant Kitchen Layouts……………………………………………...124
E. Various Factors Affecting Working Performance……………………….125

Learning Insight…………………………………………………………………..128
Post-test……………………………………………………………………………129
Final Requirement………………………………………………………………..132

Chapter 7- Overview of Food Service Equipment

Introduction………………………………………………………………………..133
Objectives………………………………………………………………………….133
Pre-test……………………………………………………………………………..134

A. Classification of Food Service Equipment………………………………138

B. Selection and Purchase of Food Service Equipment………………….151
C. Care and Maintenance of Equipment in Food Service………………..154

Learning Insight………………………………………………………………….157
Post-test……………………………………….…………………………………. 158
Final Requirement……………………………………………………………….160

Chapter 8- Banquet and Catering Management

Introduction………………………………………………………………………..161
Objectives………………………………………………………………………….161
Pre-test……………………………………………………………………………..162

A. Main Types of Catering…………………………………………………...166

B. Classifications of Catering Segments………………………………...…166

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C. Catering Services: Meaning and Types…………………………………168

D. Catering Operations in School Canteen/Cafeteria……………………..173
E. Function Operation………………………………………………………...181

Learning Insight…………………………………………………………………..183
Post-test……………………………………………………………………………184
Final Requirement………………………………………………………………..185

Chapter 9- Marketing in the Food Service Industry

Introduction………………………………………………………………………..186
Objectives…………………………………………………………………………186
Pre-test…………………………………………………………………………….187

A. Objectives…………………………………………………………………..191
B. Definition and Marketing Mix and Promotion in Food Service …...…..191
C. Marketing as Managerial Function……………………………………….192

Learning Insight…………………………………………………………………..198
Post-test……………………………………………………………………………199
Final Requirement………………………………………………………………..200

Chapter 10- Environmental Management and Conservation in Foodservice

Introduction………………………………………………………………………..201
Objectives………………………………………………………………………….201
Pre-test……………………………………………………………………………..202

A. Conservation of Natural Resources……………………………………...206

B. Water Conservation………………………………………………………..207
C. Solid Waste Management…………………………………………………210
D. Environmental Issues in The Food Service Industry……………………212
E. International Standardization Organization Iso 14001…………….……212
F. Environmental Management System……………………………….…….213
G. Benefits of Implementing Ems in the Food Service Industry…………..213
H. Barriers to Implementing Ems……………………………………………..213

Learning Insight……………………………………………………………………214
Post-test…………………………………………………………………………….,215
Final Requirement…………………………………………………………………217

Suggested Readings and Websites……………………………………………218

Glossary………………………………………………………………………….....221
Answer Key………………………………………………………………………...224
References………………………………………………………………………….230

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THE 303- School Foodservice Management

Course Syllabus

COURSE SYLLABUS
(SUBJECT)
1st Semester, AY 2020

COLLEGE: College of Education

DEPARTMENT: BTLed Department
COURSE CODE: THE 303
COURSE TITLE: School Food Service Management
CREDIT UNITS: 3 units
PRE-REQUISITE: None
FACULTY: Ma. Ruffa Victoria P. Levoit
Jessica Adriano
Rea Dela Cruz

CONSULTATION HOURS: Monday (11:00 AM- 1:00 PM)

COURSE DESCRIPTION:
The subject provides the students an overview of the foundation and the facet of
foodservice industry today. This prepares them to become adept in the different
approaches and systems of management thus making them efficient not only in the field
of education but also in the area of hospitality in particular to foodservice.

University Vision
Bulacan State University is a progressive knowledge-generating institution,
globally-recognized for excellent instruction, pioneering research, and responsive
community engagements.

University Mission

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Bulacan State University exists to produce highly competent, ethical and service-
oriented professionals that contribute to the sustainable socio-economic growth and
development of the nation

Core Values: SOAR BulSU!

Service to God and Community

Order and Peace
Assurance of Quality and Accountability
Respect and Responsibility
The BulSU Ideal Graduates Attributes (BIG A) reflect the graduate’s capacity as:
a. highly and globally competent;
b. ethical and service-oriented citizen;
c. analytical and critical thinker; and
d. reflective life-long learner.

BTVTED Program Educational Objectives (PEO)

UNIVERSITY MISSION
Program Educational Objectives
(BTLED) AIG- AIG- AIG- AIG-
a b c d
 To provide relevant specialized education and
training to develop competencies in the chosen ✔
field of concentration in the academic, work ✔ ✔ ✔
oriented or industrial – vocational courses.

 To provide broad general education that would

enable students to develop critical thinking, ✔
research capability, creativity and desirable ✔ ✔ ✔
work habits.

 To equip students with knowledge and skills

necessary for successful entrepreneurial ✔
activity. ✔ ✔ ✔

 To promote co- curricular activities that will

enhance the development of personal and ✔
family life and responsible citizenship. ✔ ✔ ✔

 To develop a new breed of educators sensitive

to the technological changes and effect global ✔
competitiveness. ✔ ✔ ✔

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THE 303- School Foodservice Management

Program Outcomes

Program Educational
PROGRAM OUTCOMES Objectives
PEO1 PEO2 PEO3
1. Demonstrate the competencies required of the
Philippine TVET Trainers-Assessors Qualification
Frame (PTTQF) ✔ ✔ ✔

2. Demonstrate broad, meaningful and coherent

knowledge and skills in any of the specific fields in
technical and vocational education. ✔ ✔ ✔

3. Apply with minimal supervision specialized

knowledge and skills in any of the specific fields in
technical teacher learning ✔ ✔ ✔

4. Demonstrate higher level literacy, communication,

numeracy, critical thinking, learning skills needed
for higher learning. ✔ ✔ ✔

5. Manifest a deep and principled understanding of

the learning process and the role of the teacher in
facilitating these processes in their students. ✔ ✔ ✔

6. Show a deep and principled understanding of how

educational processes relate to larger historical,
social, cultural and political processes ✔ ✔ ✔

7. Apply a wide range of teaching process skills

including curriculum development, lesson
planning, materials development, educational ✔ ✔ ✔
assessment, and teaching approaches

8. Reflect on the relationships among the teaching

process skills, the learning processing in the
students, the nature of the content/subject matter, ✔ ✔ ✔
and other factors affecting educational processes
in order to constantly improve their teaching
knowledge, skills and practices.

Course Outcomes and Relationship to Program Outcomes

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Course Outcomes Program Outcomes

After completing this course, the
a b c d e f g h i j
student must be able to:
LO.1 Awareness in the historical
background, status, growth,
✔
trends and challenges facing the
school canteen food service.
LO.2 Create a better and strong
✔ ✔
Customer Relationship;
LO.3 Perform efficient customer
service and handle service ✔ ✔ ✔
sequence with confidence.
LO.4 Integrate personal
objective with organizational ✔ ✔
goals;
LO.5 Seek information on the
✔ ✔
school food service.
LO.6 Awareness in Food Safety
✔ ✔ ✔ ✔
Procedures;
LO.7 Value the role of safety ✔
✔ ✔ ✔
standards;
LO.8 Perform basic first-aid
✔
procedures
LO.9 Awareness in Employee’s
✔ ✔
Health;
LO.10 Evaluate Hazard and
✔
Risk in school canteen
LO.11 Create a better
understanding about ✔
Leadership;
LO.12 Handle queries through
use of common business tools ✔ ✔ ✔
and technology
LO.13 Prepare service stations
✔ ✔ ✔ ✔
and equipment

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THE 303- School Foodservice Management

LO.14 Help the student to be

✔ ✔ ✔ ✔ ✔
more globally competitive;
LO 15 Develop human and
✔ ✔ ✔
resource management skills
LO.16 Commitment to individual
✔ ✔
and family well being
LO.17 Create productive citizen
of the country that passes
✔ ✔ ✔
knowledge and skills from
home/ family and society
Note: (I) Introductory Course to an Outcome (E) Enabling Course to an Outcome (D) Demonstrative
Course to an Outcome

LEARNING EPISODES:

Learning Learning Assessment /

Outcomes TOPIC Week
Activities Methods

LO 1 Orientation Week 1- ✔ Awareness of ✔ One-

2 vision, mission, minute Paper
LO 4 BulSU VMGO
goals, and (the students
Quality Policy objectives and reflect on
policy guidelines. learning and
build writing
CHAPTER 1 skills)
The Development of ✔Writing a
Food Service Industry summary on the
evolution of the ✔ Chapter
food service and Quiz
A. Early Day school food
History service of today.
B. Evolution of
Present-Day
Food Service
C. Restaurant and
Fast Food
D. Industrial
Catering
E. Hospitals
F. Schools

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G. Food Service
Establishment
H. Commercial
Food Service
Institutional
Catering
I. The History of
School Food
Service
J. The Food
Service System
LO 5 CHAPTER 2 Week 3 ✔ Individual ✔ One-
LO 7 School Food Service activity: minute Paper
Management Comparison (the students
LO 8 between School reflect on
A. Management Canteen learning and
LO 9 Define Management build writing
LO14 B. Management and Fast-Food skills)
Objectives Management
C. Management
Resources
D. DEPED Order in ✔ Chapter
School Canteen Quiz
LO 6 CHAPTER 3 Week 4 ✔ Group ✔ One-
LO 10 Food Hygiene, Safety activity: minute Paper
and Sanitation Protocols of (the students
LO 12 School Food reflect on
A. Hygiene and Service learning and
LO 13 Sanitation Management in build writing
B. Personal the Post skills)
Hygiene Habits Pandemic (The
C. Hazard Analysis New Normal)
Critical Control
Points (HACCP) ✔ Chapter
D. Food Safety Quiz

LO 2 CHAPTER 4 Week 5 ✔Real-time ✔ One-

LO 3 Operational Functions reactions minute Paper
(the students
LO 14 And Discussion
reflect on
A. Planning and (video learning and
Writing the Menu presentation) build writing
B. Purchasing: The skills)
Market, Buyer,
and Vendor
C. Receiving, ✔Individual
Storage and performance on ✔ Chapter
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Inventory Control how to serve Quiz

D. Food Production: customers using
Scheduling, Customer
Control, and Service and
Evaluation Service
E. Service: Sequence
Assembly,
Delivery and
Distribution
System
F. Customer
Service and
Service
Sequence
WRITEN EXAM Week 6 ✔Administration
Coverage: of Midterm
Departmentalize
The Development of d Exam
Food Service Industry
School Food Service
Management
Food Hygiene Safety
and Sanitation ✔ Individual
Operational Functions performance on
how to serve
customers using
PERFORMANCE Customer
EXAM Service and
Service
Individual performance Sequence
on how to serve
customers using
Customer Service and
Service Sequence
LO 4 CHAPTER 5 Week 7 ✔Real-time ✔ One-
LO 9 Management reactions minute Paper
Functions (the students
LO 11 And Discussion
reflect on
A. Management (video learning and
LO 14 and Organization presentation) build writing
LO 15 B. Leadership and skills)
Motivation
LO 16 C. Employee
Management ✔ Reflection
LO 17 ✔ Chapter
D. Productivity and Paper (Why
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Performance school cafeteria Quiz

Management is considered as
E. Financial an extension of
Planning, classroom
Operations and learning?)
Accountability
F. Marketing and
Branding

LO6 Chapter 6 Week 8 ✔Real-time ✔ One-

LO7 Kitchen in the Food reactions minute Paper
Service Industry (the students
LO12 And Discussion
reflect on
A. Objectives (video learning and
LO13 B. Kitchen: Physical presentation) build writing
Facilities and skills)
Layout
C. Introduction to
Commercial ✔ Drawing of
Kitchen kitchen layout of ✔ Chapter
D. Restaurant a compact Quiz
Kitchen Layouts kitchen and
E. Various Factors placement of
Affecting various materials
Working and equipment.
Performance
LO6 Chapter 7 Week 9- ✔Real-time ✔ One-
10 reactions minute Paper
LO7 Overview of Food
Service Equipment (the students
LO12 And Discussion
reflect on
A. Classification of (video learning and
LO13 Food Service presentation) build writing
Equipment skills)
B. Selection and ✔Classification
Purchase of and List-making
Food Service of equipment for
Equipment ✔ Chapter
school canteen,
C. Care and Quiz
applying the
Maintenance of
Equipment in factors to be
Food Service consider in
selecting and
purchasing of
equipment.
LO 3 Chapter 8 Week ✔Real-time ✔ One-
11-12 reactions minute Paper
LO 13 Banquet and Catering
Management (the students
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THE 303- School Foodservice Management

LO 14 A. Main Types of And Discussion reflect on

Catering learning and
LO 15 B. Classifications of (video
build writing
Catering presentation)
LO 16 skills)
Segments
LO 17 C. Catering
Services:
Meaning and ✔ Chapter
Types ✔Menu listing Quiz
D. Catering and quantifying
Operations in
recipe (Applying
School
Recipe Costing)
Canteen/Cafeteri
a for a Catering
Services in a
School Canteen.
LO2 Chapter 9 Week 13 ✔Real-time ✔ One-
LO3 Marketing in the Food reactions minute Paper
Service Industry (the students
LO5 And Discussion
reflect on
A. Objectives (video learning and
LO14 B. Definition and presentation) build writing
LO15 Marketing Mix skills)
and Promotion in
Food Service
✔ The students
will present a ✔ Chapter
C. Marketing as
Managerial marketing Quiz
Function strategy in
school
foodservice
using the 4P’s of
marketing
LO6 Chapter 10 Week 14 ✔Real-time ✔ One-
LO7 Environmental reactions minute Paper
Management and (the students
LO17 And Discussion
Conservation in reflect on
Foodservice (video learning and
presentation) build writing
A. Conservation of skills)
Natural
Resources
B. Water ✔Case study
about the impact ✔ Chapter
Conservation
C. Solid Waste of environmental Quiz
Management management
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THE 303- School Foodservice Management

D. Environmental and conservation

Issues in The in school
Food Service foodservice.
Industry
E. International
Standardization
Organization Iso
14001
F. Environmental
Management
System
G. Benefits of
Implementing
Ems in the Food
Service Industry
H. Barriers to
Implementing
Ems

WRITEN EXAM Week 15 ✔Administration

Coverage: of Final

Management Functions Departmentalize

d Exam
Facility Planning and
Design Development
Principles of Equipment
Selection ✔Prepare a
Environmental narrative report
Management and of the practicum
Conservation and answer why
school cafeteria
Banquet and Catering is considered as
Management an extension of
classroom
learning.
PERFORMANCE
EXAM
150-hour Practicum in
Food Service
Management

FINAL COURSE OUTPUT:

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THE 303- School Foodservice Management

The student will be submitting their portfolio of activities and documentation, be

able to pass the Midterm Examination and Final Examination and must be able to have
a 150-hour practicum in managing of school cafeteria.

RUBRIC FOR ASSESSMENT:

Name:

Course/Yr/Sec: Activity No. Date:

SCHOOL FOOD SERVICE SKILLS RUBRIC

COMPETENCY EXCELLENT SATISFACTORY FAIR POOR Remarks
95% 85% 75% 65%
SAFETY Excellent Good Fair Poor
25 %
Always respects Usually respects the Sometimes Does not
the school and school and program respects the respects the
Students are expected
program rules rules and policies, school and school and
to respect and follow
and policies, as as stated in the program program
all school and program
stated in the school handbook rules and rules and
safety rules for their
school handbook and Food Service policies, as policies, as
safety and all other
and Food rule sheet. stated in the stated in the
students in class.
Service rule school school
sheet. handbook handbook
and Food and Food
Service rule Service rule
sheet. sheet.

QUALITY OF Excellent Good Fair Poor

WORK & Student Student Student Student
demonstrates demonstrates good seldom demonstrate
PRODUCTIV excellent work work effort and demonstrate s very little to
ITY effort and
work quality.
work quality. Shows
pride in their work.
s good work
effort and
no effort in
required
50 % Shows great Some prompting is work quality. assigned
pride in their need from instructor. Shows little work. Work
Students are expected work. Little or no Work effort is based pride in their effort is
to demonstrate quality prompting is on the 9 steps of work. Usually based on the
work effort to need from service, the 9 steps prompting is 9 steps of
accomplish required instructor. Work of cashier, busing need from service, the 9
tasks in a timely effort is based on procedures and instructor. steps of
manner. Students the 9 steps of clean up Work effort is cashier,
model example shown. service, the 9 assignments based on the busing
steps of cashier, 9 steps of procedures
busing service, the 9 and clean up
procedures and steps of assignments
clean up cashier,
assignments. busing
procedures
and clean up
assignments

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STAYS ON Excellent Good Fair Poor

TASK Student Student usually Student has Student did
25 % completed the completes the job to be not start or
job task that was task that was prompted to complete
assigned with assigned with little complete the his/her job
very little or no prompting from the task task has to
Students are expected
prompting from instructor. assignment be constantly
to stay on task from
instructor. from the prompted to
start to finish. This
instructor. stay on task.
involves picking-up,
cleaning tools, area,
equipment
and putting everything
away that the student
had taken out.

OTHER REQUIREMENTS AND ASSESSMENTS:

Aside from the final output, the student will be assessed to other times during the
term by the following: Observation Assessment, Performance Test, Project and
Activities.

GRADING SYSTEM:
Term Examinations 30%
Quizzes/Activities 20%
Project 30%
Participation/Recitation 10%
Attendance/ Promptness 10%
TOTAL 100%
Final Grade = Midterm Grade + Tentative Final Grade Period
2

Range Grade
97-100 1.00
94 – 96 1.25
91 – 93 1.50
88 – 90 1.75
85 – 87 2.00
82 – 84 2.25
79 – 81 2.50
76 – 78 2.75
75 3.00

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THE 303- School Foodservice Management

74 and below 5.00

References:

 Dorothy Panell-Martin “School Foodservice Management for 21 st Century 5th

Edition”
 Andrews. S., “Food and Beverage Management, International, Ed, 2008
 Technical Education and Skills Development Authority
 Maya Kitchen,” Food Service and Catering Management: A Practical Guide”,2005
 June Payne-Palacio and Monica Theis et. Al “Food Service Management Tenth
Edition”, 2005
 Tina Khanna, Senior Nutritionist, Diet and Diabetes Educator, Delhi University,
Medanta “FOOD SERVICE MANAGEMENT” Units (1-14), 2018

Online Resources:

 www.TESDA.gov.ph
 www.teacherph.com
 www.deped.gov.ph
 https://alagappauniversity.ac.in/siteAdmin/dde-a.pdf
 https://keydifferences.com/difference-between-micro-internal-and-macro-
external-environment.
 www.slideshare.com/environmentalmanagementsystem.

Required Readings:

 Module in School Food Service Management to be send by Instructors.

Class Policies:

For Online and blended class:

1. Students are expected to be active participants in the subject, even though you may
not see your classmates or instructors, there are forms of discussion, collaboration and
communication. Students should be willing and ready to communicate with classmates
and instructors online.
2. Students should participate regularly in weekly activities. Everyone is encouraged to
check their official email account regularly to view announcements, assignments, and
complete assessments. Students are expected to complete all assignments, quizzes
and other activities at the given due date.
3. Do not hesitate to ask questions. Students are strongly encouraged to contact their
instructors if you have questions related to the subject. It is recommended that you
contact your instructors in advance of the due date.
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THE 303- School Foodservice Management

4. If possible, find a study environment which is free of distraction to better understand

the discussion.

For modular class:

1. Students will use the self-learning modules in print or digital format/electronic copy,
whichever is applicable.
2. The instructor takes the responsibility of monitoring the progress of the students.
3. The student may seek assistance from the instructor thru email, text message,
messenger etc.
4. Where possible, the teacher will visit the students who are needing assistance,
especially in remote areas, through the mobile caravan.

Prepared by:

MA. RUFFA VICTORIA P. LEVOIT, LPT (LEADER)

Instructor

JESSICA ADRIANO (CO-WRITER)

Instructor

REA DELA CRUZ (CO-WRITER)

Instructor

Evaluated by:

SINAGTALA DE LEON
Program Chairperson, BTLed

Approved:

DR. EMELITA LAGANAO

Dean COED

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THE 303- School Foodservice Management

Declaration
I have read and understood the above syllabus in full and in participating in this course I agree to
the above rules. I have a clear understanding of the policies and my responsibilities, and I have
discussed everything unclear to me with the instructor.
I will adhere to the academic integrity and policy and I will treat my fellow students and my
teacher with due respect.
I understand that this syllabus can be modified or overruled by announcements of the instructor
in class or on any social media site at any time
______________________________________ ____________________ _______________
Student’s Printed name Signature Date

______________________________________ ____________________ _______________

Parent’s Printed name Signature Date

Student’s Copy

-------------------------------------------------------Cut here----------------------------------------------------------

Declaration
I have read and understood the above syllabus in full and in participating in this course I agree to
the above rules. I have a clear understanding of the policies and my responsibilities, and I have
discussed everything unclear to me with the instructor.
I will adhere to the academic integrity and policy and I will treat my fellow students and my
teacher with due respect.

I understand that this syllabus can be modified or overruled by announcements of the instructor
in class or on any social media site at any time
______________________________________ ____________________ _______________
Student’s Printed name Signature Date

______________________________________ ____________________ _______________

Parent’s Printed name Signature Date
Instructor's Copy

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CHAPTER 1:
THE DEVELOPMENT OF FOOD SERVICE INDUSTRY

CONTENTS:
A. Introduction
B. Early Day History
C. Evolution of Present-Day Food Service
D. Industrial Catering
E. Hospitals

F. Schools
G. Foodservice Establishment

H. Institutional Catering

I. The History of School Food Service

TIME DURATION: 6 HOURS

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.

OBJECTIVES

LO 1. Name some factors that have influenced the growth and status of the
foodservice industry.
LO 2. Trace the history of school food service.
LO 3. Classify the foodservice establishments.
LO 4. Identify the foodservice used in schools; and
LO 5. Cite the advantages and disadvantages each type of foodservice.

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PRE-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided and check the box under each
question. (2 pts. each)
_____1. Which of the following meant all establishments where food regularly served
outside the home?
Hospital and nursing home
b. Industrial catering
c. Food service industry
d. Rail ways

Yes, I know the answer No, I am guessing

_____2. Which of the following institutional foodservice brought by the emergence of

the mega malls?
a. Hospital and nursing home
b. Industrial catering
C. Food courts
d. Rail ways

Yes, I know the answer No, I am guessing

_____3. Which of the following considered as the first fast food restaurant?
a. Arby’s
b. Dairy Queen
c. A&W Root Beer
d. Buffalo Wild Wings

Yes, I know the answer No, I am guessing

_____4. Which of the following institutional food service that offer nutritious and
wholesome food for inmates to avoid the spread of disease in a limited prison campus?
a. Hospital and nursing home
b. Industrial catering
c. Prison Catering
d. Rail way

Yes, I know the answer No, I am guessing

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_____5. Which of the following institutional food service those dietitians, patients who
are unable actively seek alternative sources of food?
a. Hospital and nursing home
b. Industrial catering
c. Bars
d. Rail ways

Yes, I know the answer No, I am guessing

_____6. Which of the following institutional food service offered food programs in the
factories and corporate houses?
a. Hospital and nursing home
b. Industrial catering
c. Bars
d. Rail ways

Yes, I know the answer No, I am guessing

_____7. Which of the following type of restaurant is principally set for dancing to record
music?
a. Dining room
b. Discotheque
c. Grill room
d. Bar
`
Yes, I know the answer No, I am guessing

_____8. Which of the following was the first dietitian of modern hospital?
a. Hernando Cortez
b. Robert Owen
c. Florence Nightingale
d. Howard Johnson

Yes, I know the answer No, I am guessing

_____9. Which of the following foodservice system known as kitchen less, fully
prepared food is purchased stored assembled and heated?
a. Ready prepared
b. Conventional
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c. Assembly served
d. Cafeteria

Yes, I know the answer No, I am guessing

_____10. Which of the following known as the father of industrial catering?

a. Hernando Cortez
b. Robert Owen
c. Florence Nightingale
d. Howard Johnson

Yes, I know the answer No, I am guessing

_____11. Which of the following type of food service are prepared on the premises then
chill or frozen?
a. Ready prepared
b. Conventional
c. Assembly served
d. Cafeteria

Yes, I know the answer No, I am guessing

_____12. Which of the following type of restaurant where liquor is sold and consumed?
a. Specialty restaurant
b. Grill room
c. Dining room
d. Bars

Yes, I know the answer No, I am guessing

_____13. Which of the following type of restaurant specializes itself in grills of different
meats, poultry, and fish?
a. Specialty restaurant
b. Grill room
c. Dining room
d. Bars

Yes, I know the answer No, I am guessing

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_____14. Which of the following type of foodservice that major objective is making a
profit followed by customer satisfaction?
a. commercial food service
b. cafeteria
c. school food service
d. institutional food service

Yes, I know the answer No, I am guessing

_____15. A type of eating place that has refrigerated or heated counter.

a. Food bars
b. Cafes
c. Fast foods

Yes, I know the answer No, I am guessing

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LESSON PROPER
THE DEVELOPMENT OF FOOD SERVICE INDUSTRY

Have you ever wondered what's served in a prehistoric cave for dinner? Or how
did the early presidents have dinner at the White House? Food history is interesting,
ever-evolving and a reflection of the world's social and economic times we live in.
In the early days, when the world was plagued by war, food had to be carried
along the warriors. As one country conquered, the victors brought with them their
favorite foods. When people first traveled away from their homes, whether for warfare,
barter, worship and adventure, they had the place to rest and eat. Down through the
ages, foodservice has been an accompaniment of travel whether by land, by water, or
by air. The growth of railways brought about railroad dining stations. The travel by water
required provision of food for both crew and passengers.
As town cities grew in population, eating places were established.
Today the foodservice industry defines in its broadest sense to mean all
establishments where food regularly served outside the home. Such establishment
includes 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 are
also included.
The History and Development of Foodservice Industry Presented in Module

1. Module 1 is intended to give the reader an idea and appreciation for, foodservices as
they are today. The background information should be special interest to those who
already are or preparing managers of foodservice operation.

Figure 2 McDonald’s today

Figure 1 6
McDonald’s today
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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 revealed in the most countries contribute with the development of the
food habits and customs: Great Britain, France, Germany, and, Sweden. From those
countries showed with their custom of social events characterizes there was no
traditions preventing the other people in participating in social meals. The economic
status of people as well as the type of food eaten also influenced the serving of foods to
various groups. These people consume meat or a number of other protein foods
originating from different sources. 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. 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 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.

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Royal Households and Noble House Holds

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. The cost
record most of often cited Northumberland Households book. For the household of
more than 140 persons ten different daily breakfast were, recorded, the best for the earl
and his lady the poorest for the workman.

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.
The present-day manager would be appalled by the kitchens in these medieval
households in their disregard for sanitary standards in food storage, preparation, and
handling. A clutter, which over flowed from inadequate table shelf space to the wooden
plank floors and handled by children and nosed by dog, commonly comprised the
background for the preparation of elaborate creations for the table.

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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.

Restaurants

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 m-
1600s. Back in the 18th century. Approximately 3000 coffee houses in London.
The restaurant, as we know today, began in 1765 in Paris, France. There is an
interesting story about proprietor of, perhaps, the first public restaurant. Before 1765,
inns and catering operations offered public food services. The caters formed a guild
union to protect they’re from unscrupulous competition. This when a soup vendor
created a soup made of sheep’s foot and white sauce. He was brought to court ruled
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that this specialty dish did not compete with any dish prepared by the Guild and the
vendor was allowed to continue. Because of the publicity, the vendor’s soup kitchen
became famous and even the king of France wanted to taste the specialty which
created public commotion. The soup vendor merchandised the soup as “le restaurant
divine” The divine restaurant, from the Latin word "restore," meaning "restore." This
brought us the word restaurant, which is a place for health to recover.
The credit of the first restaurant in the US goes to Delmonico’s established in
New York City in 1827. The Delmico family operated nine restaurants until 1923. The
restaurants were known for lavish banquet and extensive menus of 371 dishes.

Fast Food Restaurant

Fast- food operations had great impact on the food service industry. 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. It’s interesting
to note that all of them are from the use, which established that they are the pioneer and
leaders in this form of service.

FAST FOODS PRODUCTS

Jollibee Ham Burger

Mc Donald Ham Burger

Greenwich Pizza

Max’s Restaurant Chicken

Kenny Rogers Ckicken

Burger King Corp. Hamburger

Domino’s Pizza Pizza

Dunkin Donuts Doughnuts
Hardees Inc. Hamburger
Kentucky Fried Chicken Chicken
McDonald’s Corp. Hamburgers
Pizza Hut Pizzas and Pastas
Red Lobster Seafood

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Taco bell Mexican Fast Foods

Wendy’s International Inc. Hamburgers

Institutional Catering
There are many institutional food service programs, but there are worth
mentioning, as they were, he original trailblazers of institutional catering.

C. INDUSTRIAL CATERING

A young mill-operator from Scotland by the name Robert Owen may be called by
the father of Industrial Catering. In 1885, appalled by the exploitation of workers in the
British textile industry, he made it his mission to improve working conditions. 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.
In the US, the textile industry, established in 1820, flourished along the
Merrimack River in Massachusetts. The cotton mills provided boarding houses to feed
the workers as an essential way of life. By 1890s other business sector adopted this
practice of providing lunchrooms. In the US cafeteria service was introduced in1902 by
Plymouth Cordage company, Plymouth, Massachusetts, by building special house with
kitchen, cafeteria and recreational facilities. 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

Hospitals were already founded in India and Egypt, as far back as 600 BC. In
early Greece and Rome, the sick took shelter in temples that provided food for the
patients and the poor. The Hotel Dieu in Paris was the first hospital in Europe and was
built in 600 AD. The first hospital was founded in England in the year 1004 AD. Spanish
Explosion built the first hospital on the American continent. However, there is evidence
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that Hispaniola's Spanish Government established the first hospital in Santo Domingo,
Dominican Republic, in 1503. The first US hospital to be incorporated was the
Pennsylvania Hospital, which received its charter in 1571 from Benjamin Franklin.
Only in the 1800s diet became essential for therapeutic purposes. The first
dietitian and founder of the modern hospital can be attributed to Florence Nightingale.
Food preparation in the US was the responsibility of the cook. Only when the nutrition
was recognized for the purpose of health recovery, did the hospitals look at specialist to
prepare diet foods.
The Dietetic Association was established in 1917, and was led by dieticians as a
major programmer of institutional catering, especially in the Armed Forces, prisons,
schools, and hospital.

E. SCHOOLS

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.
Oxford (founded in the 12th Century) and Cambridge (in the 13th
Century) provide lodging but not food at the university level. Students had to make do
with the locals.

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. Today Fast-food chains penetrated a significant way University premises.

F. FOODSERVICE ESTABLISHMENT

COMMERCIAL ESTABLISHMENT

Restaurant Central

1. A restaurant is a commercial establishment that is dedicated to selling food and

drink. Restaurants can be classified additionally by ownership:
2. A restaurant can be a licensed part of hotel service, through which sales
contribute to the hotel's sales efficiency.2. An independent business entity under
individual ownership and management.

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3. 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 are:

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. It serves as a possibility
for multipurpose dining.

FIGURE 1 STARBUCKS COFFEE ARANETA CENTER QUEZON CITY

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.
An Indian restaurant, for example, would, therefore, have an Indian motif
on the walls, Indian artifacts, and costumes of the serving staff, piped Indian
music, crockery, cutlery, and glassware that give a total Indian experience.

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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.

FIGURE 2 THE CHIKA-AN IS LOCATED ON OSMENA STREET NEAR GOLDEN COWRIE, WHICH ALSO PROVIDES US
REASONABLE FILIPINO CUISINE.

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Grilled Squid Baked Tahong Grilled Pork Belly

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 cost-effective. The dining room is typically built for
residents of hotels or club members who can bring their guests along. The dining
room specializes in spreading a decent buffet or selecting two menus of hotel
tables.

Dining Rooms

Inter-Continental Manila's restaurants and

bars offer gourmets and gourmands, a wide selection
of food and wines to suit every taste and match the
occasion. 3food festivals a year are one of the hotel

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5. Discotheque: It is a restaurant designed for you. 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. It is a restaurant designed for you. 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 allow casuals.

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.

FIGURE 3 BARS, RESTAURANTS, CLUBS, HOTELS, AND COFFEE SHOPS LINE

“SMALLVILLE," ILOILO'S MOST POPULAR NIGHTSPOT

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
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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. Fast Food Restaurants: Fast food restaurants have virtually taken over the
concept of western dining. Food restaurants are equipped to serve food at
affordable prices. The guest pays cash and delivers the food immediately.
The restaurant is informal, with wooden or plastic tables and chairs. Such a
restaurant can operate in limited space and have small kitchens to finish the
semi-prepared food elsewhere in central kitchens. The essential features are
standards preparations, Standard portion sizes, standard décor, friendly waiters
cum cashiers, and brightly colored interiors. The American has made this into
fine art and franchised their expertise all over the world. Who hasn’t heard of
McDonald's, Hardees, Burger King, Kentucky Fried Chicken, Jollibee, etc.?

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9. Food Courts: The fast-food operations were arising from the advent of mega
malls. Foodservice investors found that malls attracted significant numbers of the
local population and that the number of "footfalls" was enticing enough to justify
the establishment of eating places. Mall management was intended to give
shoppers a complete experience by setting up eating Cineplexes and play
centers for children and a shop. They noticed that food courts fit well to give
under one roof to the public under complete experience. 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.

10. 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 Food-court 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 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.

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11. 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.

12. 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

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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.

G. INSTITUTIONAL CATERING

Institutional catering is an enormous business that is huge with volume.

1. Industrial catering applies to food services in factories and company homes.

2.

Hospitals and nursing homes are essential recipients of institutional

catering services. These services concentrate mainly on supplying balanced

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foods monitored by certified dietitians to patients who cannot actively pursue

healthy food sources.

3. School food services are popular during the day at school.

School food programs 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 growing children.

There are two types of College / University food services.

In the overall fee structure, residential hostels that build in meal costs and
those that allow licensed operators to open facilities to serve teachers,
administrative staff, and students. Universities today have their food courts
to provide a variety of cuisine for the students.

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Stores and Restaurants on Campus and Off.

Four canteens serve hot meals, refreshments, and

light snacks to the Lasallian community.

SPS Student Lounge

The SPS Student Lounge, also known as Marco

Polo Canteen, is located on the second floor of
Brother Connon Hall.

4. Airline catering 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.

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Jet Blue-Airport Dreams Come True

This way, to tapas, steak-fries, and agnolotti del plin. Photo: Getty Images

5. Ship Catering is just like hotel catering. The problem in cruise liners is the need to
store and store the right amount 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.

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6. Military catering covers the entire armed forces and paramilitary forces.
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, non-
commissioned officers, and officers.

7.

Theme
Parks and Resorts 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.

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8. Railway Catering is a broad and challenging food program. 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.

9. Prison Dining 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.

10. Youth hostels provide food for the students on the move. They provide wholesome
and nutritious food to a growing age group who are always hungry. These hostels
need food programs to feed many students at a time.

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11. Clubs 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.

H. THE HISTORY OF SCHOOL FOOD SERVICE

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The first school lunches in Munich were served in 1790. Germany by Benjamin
Thompson, an American-born physicist, also known as Count Rumford; Thompson had
spent his early days in New England, but during the Revolutionary American Battle, he
had grown distrustful in the American Battle royalist 1784 and left for England.
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.
Benjamin

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 UK, the significant improvement from the introduction
of school meals in the 19th Century. In 1941 the first National School Meals Program
was launched in the UK. The Policy determines the, but it can be nutritious, as most
cuisines do. You cannot see food, except for berries and yogurt. Occasionally fried food
is used but in strict moderation. Popular dishes range from Asian men, tom yam, and
ma PO tofu, to Western foods like spaghetti, stew, and chowder clam. (Wikipedia)

Philippines
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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 to teacher cooperatives to provide teachers an additional
income source. Another goal of the order is to "eliminate malnutrition that affects the
students' academic performance." The declaration authorizes the principal to audit a
canteen run by the teacher cooperative's financial report and to ensure that 20 percent
of their earnings are returned to school to cover the school's costs. 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.

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.

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.

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
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vegetables, and fortified food products labeled rich in protein and energy vitamins, and
minerals in the school canteen. 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. 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. FNRI-DOST (2013), Filipino Nutrition
Recommendations revised and coordinated by the (FNRI-DOST), an interagency and
multidisciplinary technical community. Mendoza (2009), sanitation plays a significant
role in every foodservice system. Standard sanitation practices are necessary to
achieve better health for employees and particularly for customers, because they are
the reasons, we set up a food institution.

Johannes (2013; 39) addressed the need for school canteens to provide
inexpensive, sanitary, healthy foods. Such as fresh milk, fresh fruits, fresh drinks,
cooked root crops, high-calorie 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.

I. 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 socio-economic 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?
29
THE 303- School Foodservice Management

1. The period between preparation and service.

2. Purchased food sources.
3. Keep approaches cooked foods.
4. The level and type of labor and equipment needed.

The Four types of foodservice systems are the

conventional, commissary, ready prepared, and assembly serves.

CONVENTIONAL. The conventional method has generally been used over the years,
as the name suggests. Menu items are prepared in the same kitchen facilities where the
meals 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.

Over the years, a modified conventional system evolved because of labor

shortages, high labor costs, and new forms of food availability. To reduce time and labor
costs, food service managers began to purchase some foods with "built-in" work. Foods
from butcher shops that cut meats from prime cuts and bakeshops are all gone from
most "conventional" kitchens. Meats are now purchased ready for cooking or portion-
controlled; bread and several bakery products are purchased from a commercial bakery
or prepared from mixtures; or cane shapes, all of which are pre-washed, prêt rimmed,
propelled, sliced, frozen, or cane-shaped. In traditional foodservice schemes, foods with
varying degrees of processing are still used.

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. Johannes (2013; 39)
addressed the need for school canteens to provide inexpensive, sanitary, healthy foods
such as fresh milk, fresh fruits, and new drinks cooked root crops, high-calorie
indigenous recipes, and similar canteens with personal food handling in the canteen to
train food handlers, obtain a health certificate and observe hygiene. Operational
activities must be directed towards the wellbeing of the students, teachers, and the
entire school.

READY-PREPARED (Cook/chill or Cook /Freeze).

Foods are prepared at the premises in the ready prepared method, then chilled
or frozen and processed at some later time for use. So, food is "packed,"

30
THE 303- School Foodservice Management

A blast chiller used to bring bulk from cooking temperature to 37 oF in 90

minutes or less

Courtesy of Bur lodge USA

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 may
be pre-plated, but more often they are stored in bulk, which requires less freezer
storage space.
Please note that the ready-made entries and vegetables experience two heating
periods: first, when food is cooked, and second, after storage, to reheat them for
customer service.
Ready-prepared solutions have been built to compensate for the essential
shortage and high cost of qualified food service workers. It was also perceived as a way
out of the workload from day to day during each day as only some menu items are
planned for potential use on any given day.

31
THE 303- School Foodservice Management

COMMISSARY (Central Production Kitchen).

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, unprocessed
state for preparing and cooking large quantities of food. 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.

Frozen, frozen, or hot-held food can be stored in prepared food. Menu items may
be delivered in either of the following forms: bulk hot, bulk cold or frozen for reheating
and portioning in satellite serving units: or pre-portioned and pre-plated for distribution
and chilled or frozen before delivery. Airlines caterers, large city school systems, and
franchised or chain restaurant companies are familiar users of this scheme, supplying
food for their different outlets and selling businesses.

32
THE 303- School Foodservice Management

Assembly/ serve

The assembly method demands the processing of food on-site. This has
contributed to the use of the word "kitchen less kitchen." Fully prepared food is
purchased, and only storage, final assembly, heating, and serving 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. With the availability of frozen entrances with a starch low in fat and
sodium, several hospitals have started purchasing these commercially made frozen
entrances for their patient food service. They are then "vacuum packed" onto the
service plate and prethermalized with and eaten with IQF (individually fast-frozen)
vegetables.

These pop-out food products have resulted in the method being described as
"pick, pack, pop, and pitch." Besides the standard items on the production line, certain
companies are able to manufacture goods according to the recipes and preferences of
the individual customer. In addition to frozen foods, assembly/server systems are also
beginning to be used under vide, a food processing process in which Prethermalization
is accomplished by boiling the food in the vacuum packages in which they are stored.

The primary users of the assembly/server system are hospitals, yet some health
care institutions and restaurants also use it. Although foodservice of all classification
can use prepared entrée items, they have adopted them exclusively. Hotels and
restaurants that employed unionized chefs can be prohibited from using frozen entrees.

33
THE 303- School Foodservice Management

LEARNING INSIGHT

The most important I have learned in this lesson:

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
34
THE 303- School Foodservice Management

______________________________________________________________________
________________________________________

How will I use what I've learned in the future?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_______________________________________

Does the lesson leave you with any questions? If yes, what other matters do you want
to clarify?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
________________________________________

POST-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided. (2 pts. each)
35
THE 303- School Foodservice Management

_____1. Which of the following meant all establishments where food regularly served
outside the home?
a. Hospital and nursing home
b. Industrial catering
c. Food service industry
d. Rail ways

_____2. Which of the following institutional foodservice brought by the emergence of the
mega malls?
a. Hospital and nursing home
b. Industrial catering
C. Food courts
d. Rail ways

_____3. Which of the following considered as the first fast food restaurant?
a. Arby’s
b. Dairy Queen
c. A&W Root Beer
d. Buffalo Wild Wings

_____4. Which of the following institutional food service that offer nutritious and
wholesome food for inmates to avoid the spread of disease in a limited prison campus?
a. Hospital and nursing home
b. Industrial catering
c. Prison Catering
d. Rail way

_____5. Which of the following institutional food service those dietitians, patients who
are unable actively seek alternative sources of food?
a. Hospital and nursing home
b. Industrial catering
c. Bars
d. Rail ways

_____6. Which of the following institutional food service offered food programs in the
factories and corporate houses?
a. Hospital and nursing home
b. Industrial catering
c. Bars
d. Rail ways

36
THE 303- School Foodservice Management

_____7. Which of the following type of restaurant is principally set for dancing to record
music?
a. Dining room
b. Discotheque
c. Grill room
d. Bar

_____8. Which of the following was the first dietitian of modern hospital?
a. Hernando Cortez
b. Robert Owen
c. Florence Nightingale
d. Howard Johnson

_____9. Which of the following foodservice system known as kitchen less, fully prepared
food is purchased stored assembled and heated?
a. Ready prepared
b. Conventional
c. Assembly served
d. Cafeteria

_____10. Which of the following known as the father of industrial catering?

a. Hernando Cortez
b. Robert Owen
c. Florence Nightingale
d. Howard Johnson

_____11. Which of the following type of food service are prepared on the premises then
chill or frozen?
a. Ready prepared
b. Conventional
c. Assembly served
d. Cafeteria

_____12. Which of the following type of restaurant where liquor is sold and consumed?
a. Specialty restaurant
b. Grill room
c. Dining room
d. Bars

_____13. Which of the following type of restaurant specializes itself in grills of different
meats, poultry, and fish?
a. Specialty restaurant
b. Grill room
37
THE 303- School Foodservice Management

c. Dining room
d. Bars

_____14. Which of the following type of foodservice that major objective is making a
profit followed by customer satisfaction?
a. commercial food service
b. cafeteria
c. school food service
d. institutional food service

_____15. A type of eating place that has refrigerated or heated counter.

a. Food bars
b. Cafes
c. Fast foods
d, Cafeteria

FINAL REQUIREMENTS

(ESSAY)
 Writing a summary on the evolution of the food service and school food
service of today.

38

CONTENT:
THE 303- School Foodservice Management

CHAPTER 2:
SCHOOL FOOD SERVICE MANAGEMENT

TIME DURATION: 3 HOURS

INTRODUCTION

This chapter has been introduced because the future food server will be
required to execute some basic management function. “The New Food Service
Professional”. Traditional hierarchies will fall and workforces will shrink, empowering
the server with enriched jobs. She will be required to do jobs that perhaps his
supervisor was doing in the past. So, it is important now that the server know the
canteen fundamentals of management.

OBJECTIVES

LO 1. Define management, objectives;

LO 2. Enumerate and explain the resources of the manager;
LO 3. Identify the common objectives that a food service establishment set.
LO 4. Familiarize and inform about the revised Implementing guidelines on the
operation and management of school canteens in public elementary and
secondary schools.

PRE-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your reply on the space provided and check the box under each question.
(2 pts. each)
_____1. These are the operational supplies that are essential supplies that are essential
during the foodservice operation.
39
THE 303- School Foodservice Management

a. Men
b. Materials
c. Machine
d. Money

Yes, I know the answer No, I am guessing

_____2. These are the expensive items called “Capital Item”.

a. Men
b. Materials
c. Machine
d. Money

Yes, I know the answer No, I am guessing

_____3. It refers to the capital budget, cash flow required to fulfill the basic purpose of
business.
a. Men
b. Materials
c. Machine
d. Money

Yes, I know the answer No, I am guessing

_____4. Refers to physical space to carry out the operation.

a. Methods
b. Meters
c. Minds
d. Measurement

Yes, I know the answer No, I am guessing

_____5. This is how things are done.

a. Methods
40
THE 303- School Foodservice Management

b. Meters
c. Minds
d. Measurement

Yes, I know the answer No, I am guessing

_____6. It is the next valuable objective of any enterprise

a. Objectives
b. Image
c. Growth
d. Innovation

Yes, I know the answer No, I am guessing

_____7. Refers to goals or targets to aspire awards within a given time frame.
a. Objectives
b. Image
c. Growth
d. Innovation

Yes, I know the answer No, I am guessing

_____8. It is considered as becoming the buzz world of all modern enterprise.

a. Objectives
b. Image
c. Growth
d. Innovation

Yes, I know the answer No, I am guessing

_____9. It is the reputation in terms of food quality, sanitation and hygiene, and
efficiency of service.
a. Objectives
b. Image
41
THE 303- School Foodservice Management

c. Growth
d. Innovation

Yes, I know the answer No, I am guessing

_____10. The archaic term for human resources

a. Meters
b. Men
c. Method
d. Money

Yes, I know the answer No, I am guessing

_____11. Who said that the only true thing that matters is knowledge, harnessing the
minds of the existing staff and attracting good talent is a big challenge?
a. Peter Drucker
b. Peter Cetera
c. Peter Pan
d. None of the above.

Yes, I know the answer No, I am guessing

_____12. What DepEd Order is the Revised Implementing Guidelines on the Operation
and Management of School Canteens in Public Elementary and Secondary Schools?

a. DO 8, s. 2007
b. DO 8, s. 2008
c. DO 8, s. 2009
d. DO 8, s. 2010

Yes, I know the answer No, I am guessing

_____13. It refers to one of the school's ancillary services that sells food products to
pupils/students and acts as a support mechanism in an attempt to eradicate school
malnutrition concerns; according to Revised Implementing Guidelines on the Operation
and Management of School Canteens in Public Elementary and Secondary Schools.

42
THE 303- School Foodservice Management

LESSON PROPER
SCHOOL FOOD SERVICE MANAGEMENT

a. Public School
b. School Canteen
c. School Teacher
d. School Food Laboratory

Yes, I know the answer No, I am guessing

_____14. Regardless of the size of the enrolment, all secondary schools shall have a
laboratory canteen, as described herein. How many of the student population is when
the laboratory canteen shall also be the school managed canteen?

a. Greater than 1,500

b. Less than 2,000
c. Less than 1,500
d. Greater than 2000

Yes, I know the answer No, I am guessing

_____15. The head/principal of the school shall grant a written certification to a teacher
of Home Economics who is to be the director of the Canteen. He / she is responsible for
supervising canteen operations for a certain period of time _____________which is
equivalent to four (4) EPP teaching periods.

a. not exceeding six (6) hours per day

b. not exceeding five (5) hours per day
c. not exceeding four (4) hours per day
d. not exceeding three (3) hours per day

Yes, I know the answer No, I am guessing

A. WHAT IS MANAGEMENT?

43
THE 303- School Foodservice Management

Management 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.
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

Objectives are 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.
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. Stagnation will lead to the demise of properties.
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.

44
THE 303- School Foodservice Management

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

The next keyword in the definition of management is "resources." 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. Women have become big into
the regular workforce, especially in the hospitality industry, and have justified this
resource as "the human resource." The modern world has brought the working
community other resources like those with different sexual orientation or disabled
people. The human resource in any form is the essential t foodservice operations
and provides the cutting edge. The difference between physical products and
facilities have narrowed down. One restaurant is just as good as the other in
décor, space, entertainment, etc. the distinguishing feature is the servers' service
experience. In the foodservice industry, the resources are the cooks, kitchen
stewards, servers, cashiers, storekeepers, controllers, etc., who have to be
motivated to work as a team to provide a remarkable guest experience.
2. Materials: these are the operational supplies that are essential operations. Such
stores in the foodservice industry are food raw materials, cutlery, crockery,
glassware, linen, flowers, etc. The software in the computerized process would
come under this category.
3. Machines: these are the equipment required to fulfill the objectives of the
business. The hot ranges, refrigerators, delivery counters, dishwashing
machines, furniture, etc., come under this category. These are 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. The promoter of the
establishment puts in the equity to start the operation to earn and give him a
return on investment. Money also covers the operating funds to run the business
on a day-to-day basis. It ensures funds flow for the purchase of supplies to do
business.
5. Meters: refers to physical space to carry out the operation. We all know that land
and building space are prohibitively expensive this day. It has become a critical
component of a profit and loss statement. Decisions, whether to purchase or
lease, are crucial. Space downtown is more expensive than in the suburbs.
Essential choices have made where to lo locate and the operation and the
45
THE 303- School Foodservice Management

probability of recovering the investment in space. If future hotels are going to

lease space to branded restaurants, then leases will become a way of life of
outlets. The challenge for all managers is the effective utilization of space.
Shrinking space has been done away with elaborate office cabin and the
introduction of work stations. The fast-food industry has been igneous in the area
to provide cooking and service space in confined 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. Guest, too, has
become time-conscious and wants products and services to deliver on time. We
have seen the success of the fast-food operation and food courts for just this
reason. They recognized the fact the modern consumer is on the fast lane and
needs immediate service.

7. Minds: Peter Drucker had 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 business
environment quickly. Adaptation to changing scenarios is a challenge and
achieved by flexible systems. Establishments have employed computers to fulfill
a 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
46
THE 303- School Foodservice Management

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.

LEARNING INSIGHT

47
THE 303- School Foodservice Management

The most important I have learned in this lesson:

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
________________________________________

How will I use what I've learned in the future?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
________________________________

Does the lesson leave you with any questions?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
________________________________________

POST-TEST

48
THE 303- School Foodservice Management

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided. (2 pts. each)

_____1. These are the operational supplies that are essential supplies that are essential
during the food service operation.

a. Men
b. Materials
c. Machine
d. Money

_____2. These are the expensive items called “Capital Item.”

a. Men
b. Materials
c. Machine
d. Money

_____3. It refers to the capital budget, cash flow required to fulfill the basic purpose of
business.

a. Men
b. Materials
c. Machine
d. Money

_____4. Refers to physical space to carry out the operation.

a. Methods
b. Meters
c. Minds
d. Measurement

_____5. This is how things are done.

a. Methods
b. Meters
c. Minds
d. Measurement

_____6. It is the next valuable objective of any enterprise

a. Objectives
b. Image
c. Growth

49
THE 303- School Foodservice Management

d. Innovation

_____7. Refers to goals or targets to aspire awards within a given time frame.
a. Objectives
b. Image
c. Growth
d. Innovation

_____8. It is considered as becoming the buzz world of all modern enterprise.

a. Objectives
b. Image
c. Growth
d. Innovation

_____9. It is the reputation in terms of food quality, sanitation and hygiene, and
efficiency of service.
a. Objectives
b. Image
c. Growth
d. Innovation

_____10. The archaic term for human resources

a. Meters
b. Men
c. Method
d. Money

_____11. Who said that the only true thing that matters is knowledge, harnessing the
minds of the existing staff and attracting good talent is a big challenge?
a. Peter Drucker
b. Peter Cetera
c. Peter Pan
d. None of the above.

_____12. What DepEd Order is the Revised Implementing Guidelines on the Operation
and Management of School Canteens in Public Elementary and Secondary Schools?

a. DO 8, s. 2007

50
THE 303- School Foodservice Management

b. DO 8, s. 2008
c. DO 8, s. 2009
d. DO 8, s. 2010

_____13. It refers to one of the school's ancillary services that sells food products to
pupils/students and acts as a support mechanism in an attempt to eradicate school
malnutrition concerns; according to Revised Implementing Guidelines on the Operation
and Management of School Canteens in Public Elementary and Secondary Schools.

a. Public School
b. School Canteen
c. School Teacher
d. School Food Laboratory

_____14. Regardless of the size of the enrolment, all secondary schools shall have a
laboratory canteen, as described herein. How many of the student population is when
the laboratory canteen shall also be the school managed canteen?

a. Greater than 1,500

b. Less than 2,000
c. Less than 1,500
d. Greater than 2000

_____15. The head/principal of the school shall grant a written certification to a teacher
of Home Economics who is to be the director of the Canteen. He / she is responsible for
supervising canteen operations for a certain period of time _____________which is
equivalent to four (4) EPP teaching periods.

a. not exceeding six (6) hours per day

b. not exceeding five (5) hours per day
c. not exceeding four (4) hours per day
d. not exceeding three (3) hours per day

FINAL REQUIREMENTS

(INDIVIDUAL ACTIVITY)
 Individual activity: Comparison between School Canteen Management and
Fast-Food Management.
 The students are going to choose one school canteen and one fast-food
51
establishment and they will be going to compare and explain what kind of
management of both parties using a PowerPoint presentation.
THE 303- School Foodservice Management

CHAPTER 3:
FOOD HYGIENE, SAFETY, AND SANITATION

CONTENT:
A. Introduction
B. Hygiene and Sanitation
C. Personal Hygiene Habits
D. TIME
Hazard Analysis DURATION:
Critical 3 HOURS
Control Points (HACCP)
E. Food Safety
INTRODUCTION

Hygiene problems 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. The above-mentioned provision will result in inefficient operation and
will lead to the aesthetic satisfaction and personal protection of the diners and all
other concerned persons.

OBJECTIVES

LO 1. Identify the critical points in the HACCP;

LO 2. Minimize the risk at the time of food preparation;
LO 3. Explain the 7 principles of HACCP;
LO 4. Apply the importance of personal hygiene; and
LO 5. Demonstrate the correct work habits.

52
THE 303- School Foodservice Management

PRE-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided and check the box under each
question. (2 pts. each)
_____1. These are the two interrelated environmental factors that should be given
utmost importance when putting up the food service establishment.
a. Facility and equipment
b. Privacy and security
c. Sanitation and safety
d. None of the above

Yes, I know the answer No, I am guessing

_____2. The single most effective way to avoid food-borne disease transmission is
rigorous and regular hand washing, which is part of what?
a. Personal hygiene
b. Personal business
c. Personal practice
d. Personal management

Yes, I know the answer No, I am guessing

_____3. Some of the pathogens that can cause disease after an infected person
handles the food are the following, which one does NOT belong?
a. Hepatitis B
b. Salmonella
c. Staphylococcus aurous

a. Chlorine

Yes, I know the answer No, I am guessing

53
THE 303- School Foodservice Management

_____4. The following words are preventive steps that can be introduced by the
manager starting at the recruiting stage to reduce the risk of food contamination and
mishandling, EXCEPT;
a. Health screening
b. Psychological examination
c. Personal hygiene orientation
d. careful training of foodservice employees

Yes, I know the answer No, I am guessing

_____5. Proper and regular hand washing is the single most effective method in
preventing the spread of food-borne illness.
a. Agree
b. Not agree
c. Sometimes
d. Maybe

Yes, I know the answer No, I am guessing

_____6. Smoking should be permitted in designated areas and only away from food
preparation and service areas (preferably indoors).

a. Agree
b. Not agree
c. Sometimes
d. Maybe

Yes, I know the answer No, I am guessing

_____7. Before returning to work, any employee suspected of having a communicable

disease referred to in the CDC should be referred to the health of the employee or his or
her physician for approval.

a. Agree
b. Not agree
c. Sometimes
d. Not sure.

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THE 303- School Foodservice Management

Yes, I know the answer No, I am guessing

_____8. What does the acronym “HACCP” stand for?

a. Hazard Analysis Contamination Control Point
b. Hazard Abuse Critical Control Point
c. Hazard Analysis Critical Control Point
d. Hazard Abuse Contamination Control Point

Yes, I know the answer No, I am guessing

_____9. Who is/are responsible for HCCP?

a. The manager and the utility workers of the food establishment.
b. All the members of management and the staff of the food establishment.
c. The owner of the food establishment.
d. The workers only.

Yes, I know the answer No, I am guessing

_____10. The HACCP program ensures a standard of food safety that is recognized as
the definitive certification for safe food operations. What are the three (3) food
hazards/contaminants that can damage the food that can cause illnesses?
a. Solid, Liquid, and Gas Contaminants
b. Poisonous, Toxic, and Chemical Contaminants
c. Bacteria, Virus and Fungi Contaminants
d. Physical, Biological, and Chemical Contaminants

Yes, I know the answer No, I am guessing

_____11. What do you think are the two vital elements of a successful HACCP system?
a. Good manufacturing practices and HACCP plans
b. Best HACCP practices and Good manufacturing
c. The setting of goals and HACCP plans
d. None of the above

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THE 303- School Foodservice Management

Yes, I know the answer No, I am guessing

_____12. HACCP is composed of seven steps for an effective problem-solving process,

which of the following is the first step?
a. Understand everyone’s interest
b. Selecting an option or options
c. Identifying the issue
d. List the possible solutions

Yes, I know the answer No, I am guessing

_____13. What is the temperature danger zone that can contaminate the food and
experience the rapid growth of bacteria?
a. 410 F to 140 0 F
b. 400 F to 141 0 F
c. 500 F to 1510 F
d. 510 F to 150 0 F

Yes, I know the answer No, I am guessing

_____14. What safety rules should be strictly enforced by managers and observed by
all workers?
a. Wear healthy and suitable clothing for the type of work performed
b. It can be risky to prevent overloading service trays.
c. Wash hands before and after.
d. All of the above

Yes, I know the answer No, I am guessing

_____15. Providing a safe working workplace for the workers is an example of?
a. Food and Employee Safety
b. Food and Employee Security
c. Food and Employee Privacy
d. Food and Employee Rights
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THE 303- School Foodservice Management

Yes, I know the answer No, I am guessing

LESSON PROPER
FOOD HYGIENE, SAFETY, AND SANITATION

A. HYGIENE AND SANITATION

Hygiene problems 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.
The above-mentioned provision will result in inefficient operation and will lead to the
aesthetic satisfaction and personal protection of the diners and all other concerned
persons.

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.

Environment Food Handling Personal Hygiene

Site selection Receiving Clean clothes
Flooring & Walls Storage Grooming
Equipment Preparation Staff Health
Exhaust Systems Cooking Habits
Lighting Holding
Water supply Serving
Waste disposal Clearing & Cleaning
Of Disposal Waste

The provision of safe food begins during the hiring process. Many cases of food
born illness can be linked directly to a lack of attention to personal hygiene, cleanliness,
and food handling procedures. The lists of infectious and communicable diseases are
transmitted through food contaminated by infected food handlers. Some of the
pathogens that can cause disease after an infected person handles that food includes:
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1. Hepatitis B
2. Norwalk and Norwalk- like viruses
3. Salmonella typhus
4. Staphylococcus aurous
5. Streptococcus pyrogens

Preventive measures are available that the manager can introduce starting at the
recruiting 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.

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. Workers should wear clean, washable garments. Uniforms are recommended, but
clean aprons are necessary if not feasible.
2. Efficient hair wraps need to be worn to cover facial and head hair. Commonly used
restraints include nets, bonnets, and caps. The purpose of hair restraints is to
prevent hair from falling into the food and to discourage the food handler from
touching his or her.
3. Jewelry is discouraged because bacteria can lodge in settings and contaminate
food.

B. PERSONAL HYGIENE HABITS

Proper and regular hand washing is the single most effective method in
preventing the spread of foodborne illness. Employees in the foodservice can wash their
hands using the technique shown in Figure 3.2. 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
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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, 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.

HANDWASHING STEPS

Other Personal Hygiene Habits

Other personal hygiene practices that the policy should fix include:
• Food services workers should keep their fingernails clean and trimmed.
• Ears, hair, and mouth should be held away from hands.

Cuts, Abrasions, and Employee Illness

1. Cuts and abrasions, including burns and boils, should be wrapped with a waterproof
bandage.

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2. The reductions on hands should cover with a waterproof dressing and a waterproof
protective glove.
3. Employees suffering from vomiting, diarrhea, fever, respiratory infection, or sore
throat signs do not function as a food handler.
4. 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 POINT

WHAT IS HACCP?

Hazard Analysis Critical Control Point or HACCP system on food safety was
jointly developed in 1974 by the Pillsbury Corporation, the Natick United States
Laboratories, and the National Aeronautics and Space Management. It is a new strategy
that health ministries and communities follow to reduce food safety risks in foodservice
organizations. Establishment operating the HACCP program maintains a food safety
standard, which is known as the final certification for healthy food operations.
Hazards to food safety are triggered by biological, chemical, or physical safety
agents. These agents, if uncontrolled, may cause injury or illness. Even this approach
has other advantages of ensuring food quality and reducing food prices. Food safety or
hazard raised the risk by biological, chemical, or physical safety agents. These agents,
if uncontrolled, may cause injury or illness. Even this approach has other advantages of
ensuring food quality and reducing food prices.

HACCP operates at Critical Control Points (CCPs)

Which can reduce health risks if regulated?

Who is Responsible for HACCP?
Who is HACCP Responsible?

All the members of the management are responsible for a food establishment. As
part of their strategy, the owners and corporate management must provide food
protection, backed by effective policies. They will guide the setting of food safety
standards and ensure compliance with the legislation within those standards.
They will also set aside preparation budgets and They would also set aside
budgets for training and certification. The operational managers and supervisors must
lead by demonstrating their commitment to food safety standards. They act as his pivot
of feedback on how to improve performance at each critical point.

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The staff members are the key performers of the HACCP program as they
ensuring the safety standards are met. Each member would have been trained as part
of their orientation and are encouraged to give feedback on how to improve safety
performance.

The HACCP Process

The HACCP method is composed of seven concepts, as set out below. Seven
steps for an efficient problem-solving approach are available here:
1. Identify problems. Know what the problem is. Bear in mind that different people can
have different opinions on what the problems are.
2. Separate list of concerns from define priorities (this is the next step!). Understand
the needs of everyone. Typically, a crucial move is missing. Interests are the desires
of any particular solution that you want to fulfill. We always neglect our real interests,
since we are attached to one purpose. The best solution is one which will satisfy the
needs of everyone. Now is the time to listen actively. Put your differences down for a
while and listen to each other with respectful intentions.
3. List any solutions (options) Reinvent yourself. There should be plenty of space for
imagination. Distinguish the list of choices from the choice’s assessment.
4. Assess options. What are the advantages and disadvantages? In all honesty.
Separate options and analyze options selection.
5. Select an option or options. What is the best-balanced option? Is there a way to
"bundle" together with a variety of choices for a more suitable solution?
6. Record the / the agreement(s). Don't trust memory. What's the best-balanced
option? Is there a way of "bundling" together with some options for a more
satisfactory solution?
7. Chart the Accord(s). Don't trust memory. It allows you to think about all the specifics
and consequences.7. Agree on contingencies, monitoring, and evaluation.

Conditions can differ.

 Foreseeable future situations (if-then!) make contingency arrangements.

 How can you track and control compliance?
 Build mechanisms for reviewing and enforcing the agreements.

HACCP TERMINOLOGY

1. Acceptable level: Control point: where there is a risk.

2. Critical control point: unacceptable risk.
3. Critical limit: the parameters within each physical, biological, and chemical risk must
be controlled.

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4. Deviation: Failure to control a critical risk.

5. HACCP plan: formal written procedures for safety.
6. Hazard: unacceptable consumer risks.
7. Monitoring: expected series of observations and steps to keep the record
correct.
8. Preventive measure: means to include, destroy, eliminate, or to reduce the
hazard.
9. Risk: a likely occurrence of a hazard.
10. Sensitive ingredient: any ingredient historically associated with a known
microbiological hazard.
11. Verification: means, methods, procedures, and tests to determine if the HACCP
system complies with the HACCP plan

THE 7 HACCP PRINCIPLES

1. Conduct a hazard analysis.

2. Determine the critical control points.
3. Establish the critical limits for preventive measures.
4. Establish procedures to monitor CCPs.
5. Establish corrective actions when limits are exceeded.
6. Establish various verification procedures that
a. document the HACCP plan.
7. Establish records and documents

Procedures for Checking That the HACCP Method Is Working

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
7. Sanitation
8. Staff hygiene, health, and education
9. Condition of storage
10. Intended consumer

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Some Hazards:

1. Glass
2. Wood
3. Stones
4. Metal fragments
5. Insulation
6. Bones
7. Plastic
8. Personal effects
9. Choking
10. Cut
11. Infection
12. Food poisoning
13. Vomiting
14. Broken teeth
15. Allergic outbreak
16. Burns
17. Death

Critical Control Points:

1. Menu planning
2. Purchasing
3. Receiving
4. Storing
5. Issuing
6. Preparation
7. Cooking
8. Holding
9. Serving
10. Cleaning and maintenance

Critical Limits:

1. 410 F to 140 0 F is
temperature danger zone

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2. Time
3. Quantity
4. Water
5. pH factor of acidity
6. salt concentration
7. chlorine
8. viscosity

Monitoring CCP’s

1. Track operation.
2. Identify a lack of control or deviation.
3. Provide written documentation.

Corrective Action

1. Documentation
2. Correction
3. Re-training
4. Information program
5. Close supervision

Verification

1. Inspection schedules
2. Review of HACCP plan
3. Review of CCPs
4. Review deviation]
5. Random sampling
6. Review of records

Record Keeping

1. HACCP plan
2. Description of each food products
3. and intended use
4. Flow diagrams indicating CCPs
5. The hazard of each CCP
6. Critical limits
7. Monitoring systems
8. Corrective action takes
9. Recordkeeping procedures

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10. Verification records.

B. FOOD SAFETY

Providing a safe working workplace for the workers could be achieved first
through a well-designed 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

Below are 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.
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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LEARNING INSIGHT

The most important I have learned in this lesson:

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
______

How will I use what I've learned in the future?

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________

Does the lesson leave you with any questions?

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
______

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POST-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided. (2 pts. each)

_____1. These are the two interrelated environmental factors that should be given
utmost importance when putting up a food service establishment.
a. Facility and equipment
b. Privacy and security
c. Sanitation and safety
d. None of the above

_____2. The effective method in preventing the spread of food-borne illness is

proper and regular hand washing, which is part of what?
a. Personal hygiene
b. Personal business
c. Personal practice
d. Personal management

_____3. Some of the pathogens that can cause disease after an infected person
handles the food are the following, which one does NOT belong?
a. Hepatitis B
b. Salmonella
c. Staphylococcus aurous

a. Chlorine
_____4. The following words are preventive steps that can be introduced by the
manager starting at the recruiting stage to reduce the risk of food contamination and
mishandling, EXCEPT;
a. Health screening
b. Psychological examination
c. Personal hygiene orientation
d. careful training of foodservice employees

_____5. Proper and regular hand washing is the single most effective method in
preventing the spread of food-borne illness.
a. Agree
b. Not agree
c. Sometimes
d. Maybe

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THE 303- School Foodservice Management

_____6. Smoking should be permitted in designated areas and only away from food
preparation and service areas (preferably indoors).
a. Agree
b. Not agree
c. Sometimes
d. Maybe

_____7. Before returning to work, any employee suspected of having a

communicable disease referred to in the CDC should be referred to the health of the
employee or his or her physician for approval.

a. Agree
b. Not agree
c. Sometimes
d. Not sure.

_____8. What does the acronym “HACCP” stand for?

a. Hazard Analysis Contamination Control Point
b. Hazard Abuse Critical Control Point
c. Hazard Analysis Critical Control Point
d. Hazard Abuse Contamination Control Point

_____9. Who is responsible for HCCP?

a. The manager and the utility workers of the food establishment.
b. All the members of management and the staff of the food establishment.
c. The owner of the food establishment.
d. The workers only.

_____10. The HACCP program ensures a standard of food safety that is recognized
as the definitive certification for safe food operations. What are the three (3) food
hazards/contaminants that can damage the food that can cause illnesses?
a. Solid, Liquid, and Gas Contaminants
b. Poisonous, Toxic, and Chemical Contaminants
c. Bacteria, Virus and Fungi Contaminants
d. Physical, Biological, and Chemical Contaminants

_____11. What do you think are the two main elements of an efficient HACCP
system?
a. Good manufacturing practices and HACCP plans
b. Best HACCP practices and Good manufacturing
c. The setting of goals and HACCP plans
d. None of the above

_____12. HACCP is composed of seven steps for an effective problem-solving

process, which of the following is the first step?

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a. Understand everyone’s interest

b. Selecting an option or options
c. Identifying the issue
d. List the possible solutions

_____13. What is the temperature danger zone that can contaminate the food and
experience the rapid growth of bacteria?
a. 410 F to 140 0 F
b. 400 F to 141 0 F
c. 500 F to 1510 F
d. 510 F to 150 0 F

_____14. What safety rules should be strictly enforced by managers and observed
by all workers?
a. Wear healthy and suitable clothing for the type of work performed
b. It can be risky to prevent overloading service trays.
c. Wash hands before and after.
d. All of the above

_____15. Providing a safe working workplace for the workers is an example of?
a. Food and Employee Safety
b. Food and Employee Security
c. Food and Employee Privacy
d. Food and Employee Rights

FINAL REQUIREMENTS

(INDIVIDUAL ACTIVITY)
 The students will submit a reflection paper about the Protocols of School
Food Service Management in the Post Pandemic (The New Normal)

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CHAPTER 4:
OPERATIONAL FUNCTIONS

CONTENT:
A. Planning and Writing the Menu
B. Purchasing: The Market, Buyer, and Vendor
C. Receiving, Storage, and Inventory Control
D. Food Production: Scheduling, Control, and Evaluation
E. Service:TIME
Assembly, Delivery 3
DURATION: and Distribution System
HOURS
F. Customer Service and Service Sequence

INTRODUCTION
In this chapter, we will tackle about the operational functions in school, or
industry foodservice. The very important part in this chapter is all about the menu.
The menu is the focal point of every food production and service establishment.
The reputation processes and profits depend upon the menu. The duty and the
responsibilities of the workers/staff in the foodservice will be also discuss in this
chapter.

OBJECTIVES

LO 1. Analyze how the menu influences every aspect of the school foodservice
system.
LO 2. Describe how activities throughout the food system influence the purchasing
function, receiving, storage, and inventory control.
LO 3. Define the objectives of food production.
LO 4. Discuss the variety of service styles and list criteria used to select the best
style
for a specific situation or event.

PRE-TEST

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Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your reply on the space provided and check the box under each
question. (2 pts. each)

_____1. This is a list of specific foods or dishes that fit the meal pattern selected.
a. Menu
b. Cuisine
c. Static Menu
d. Foods

Yes, I know the answer No, I am guessing

_____2. This is something like an outline, which list the part of a meal called
courses.
a. Menu
b. Static Menu
c. Meal Pattern
d. Cycle Menu

Yes, I know the answer No, I am guessing

_____3. This type of menu offers a large variety of dishes that are individually priced.
a. Static Menu
b. A ’la carte Menu
c. Cycle Menu
d. Selected Menu

Yes, I know the answer No, I am guessing

_____4. This menu is rotated or repeated in predetermined patterns.

a. Selected Menu
b. Static Menu
c. A ‘la carte Menu
d. Cycle Menu

Yes, I know the answer No, I am guessing

_____5. This menu remains relatively unchanged for a long period.

a. Selected Menu

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THE 303- School Foodservice Management

b. Static Menu
c. A ‘la carte Menu
d. Cycle Menu

Yes, I know the answer No, I am guessing

_____6. This is then product movement through the distribution system is guided by
intermediary or middleman work.
a. Receiving
b. Commodities
c. Intermediaries
d. Market

Yes, I know the answer No, I am guessing

_____7. They are the one who conducts between manufacturers, distributors, and
consumers.
a. Middleman
b. Commodities
c. Storage
d. Broker

Yes, I know the answer No, I am guessing

_____8. Who is a member of the administrative professional team and is held to high
standards of work performance and ethical behavior?
a. Buyer
b. Middleman
c. Broker
d. Manufacturer

Yes, I know the answer No, I am guessing

_____9. They are the sellers or sources of supply.

a. Vendor
b. Broker
c. Manufacturer
d. Middleman

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THE 303- School Foodservice Management

Yes, I know the answer No, I am guessing

_____10. This is the function that involves checking the quantity, quality, and
condition of the incoming goods followed by proper storage.
a. Storage
b. Purchasing
c. Receiving
d. Manufacturing

Yes, I know the answer No, I am guessing

_____11. This means reserving or laying off for future use.

a. Production
b. Receiving
c. Purchasing
d. Storing

Yes, I know the answer No, I am guessing

_____12. This means the process or method used for transforming tangible inputs
(raw materials, semi-finished goods) and intangible inputs (ideas, information,
knowledge) into goods or services.
a. Production
b. Purchasing
c. Storage
d. Inventory

Yes, I know the answer No, I am guessing

_____13. This is a set of instructions used for preparing and producing certain food,
dish, and drinks.
a. Menu
b. Procedure
c. Recipe
d. Service

Yes, I know the answer No, I am guessing

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_____14. This is a prediction of food needs for a specific time of one day or another.
a. Recipe
b. Menu
c. Inventory
d. Forecasting

Yes, I know the answer No, I am guessing

_____15. This is used to develop standard recipes that serve as production controls.
a. Recipe
b. Menu
c. Recipe Formulation
d. Service

Yes, I know the answer No, I am guessing

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LESSON PROPER
OPERATIONAL FUNCTIONS

A. PLANNING AND WRITING THE MENU

The menu is the focal point of every food production and service
establishment. The reputation processes and profits depend upon the menu.
A menu is a list of specific item, foods, or dishes that fit the meal pattern
selected. The meal pattern is something like an outline, which list the part of a meal
called courses. It suggests the kind of food that makes up each course.

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 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.

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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.
Different Types of Menu
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.

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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
 consistency
 Color
 Shape
 Flavor Combinations
 Variety in Preparation

Menu Writing
A. Timetable for Planning, Execution, and Growth
How far should the menu be planned for actual production and service?

B. Steps in Menu Development

 Entrees/Main Dish
 Soups and Sandwiches
 Vegetables and sides
 Salads
 Desserts
 Garnishes
 Bread
 Breakfast items
 Beverages

C. 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?

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3. Do foods on every menu offer color contrasts? Texture? Good flavor?

Cohesiveness? Shape or Shapes? Preparation Type? Tempering?
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

A. 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.
 Descriptive Wording
 Truth-in-Menu Legislation

B. Menu Marketing
The way food choices are presented to potential customers can have a major
impact on sales.
 Menu Boards and Signage
 Spoken Menus

Customer Satisfaction
a. Surveys and Comment Cards
- Satisfaction surveys can be done formally via written surveys and comment cards.
b. Frequency Ratings or Popularity Indexes
- These are established via formal or informal surveys in which customers are asked
to rate or rank menu items according to preference.
c. Sales Data
- 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.

A. PURCHASING: THE MARKET, BUYER, and VENDOR

Purchasing
 Purchasing is a management function that focuses on securing the resources
that are needed to run a food service.
Market
 The medium a change of ownership takes place through.
Commodities
 Raw agricultural produce is used for food production.
Market Distribution
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 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.

Agricultural Processing
Production Slaughterhouses .
Manufacturing Distribution Foodservice
Fields Mills Food National Hospital School
Stockyards Processing Regional Local Prison
Orchards Plants
Lakes/Streams

Market channels and transfer of ownership

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

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.

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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:

 Centralized purchasing- a structure of purchasing in which a department

within an organization assumes the main responsibility for the purchasing
function.
 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:
1. 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.
2. 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

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.
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Quotation - an amount stated as the current price for a desired product or

service.
2. 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

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.
Prime Vending. Prime vending is a purchasing method that has gained popularity
and acceptance over the past several years among restaurants and non-commercial
buyers.
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.
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.
 Market forms of food
 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.
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.

B. 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:
 coordination with other departments
 training for receiving personnel
 parameters of authority and supervision
 scheduled receiving hours
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 documentation

The potential consequence of a poorly planned receiving program includes:

 short weights
 substandard quality
 double billing inflated prices
 mislabeled merchandise
 inappropriate substitutions
 spoiled or damaged merchandise
 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.

RECEIVING METHODS
 blind method
 invoice receiving

TIPS TO DELIVERIES INSPECTING:

 Check-in and be prepared
 Have orders and specifications ready for purchase
 Inspect food at check-in immediately
 Check refrigerated temperatures when arriving
 Check the frozen items for thawing or burning proof
 Cases or crates for large deliveries open at random to determine that the
container covers the entire order.

STORAGE
 Storage means reserving or laying off for future use.
Dry storage
 Dry food storage requirements are that it is dry, cool, and properly ventilated.
 The dry storage is intended for non-perishable foods that do not require
cooling.

Temperature and Ventilation

 Temperatures not to exceed 70F.
 Wall venting is the most effective air circulation method
Storeroom arrangement

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 Food and supplies should be stored in a systematic and orderly arranged.

 Should be stored using the FIFO method.
 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.

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.

C. FOOD PRODUCTION: SCHEDULING, CONTROL, AND EVALUATION

PRODUCTION
 Production means the process or method used for transforming tangible
inputs (raw materials, semi-finished goods) and intangible inputs (ideas,
information, knowledge) into goods or services.
 In this process, resources are used to create output that is suitable for use or
that has an exchange value.

FOOD PRODUCTION
1) Cooking aim in food production:
• Improves aesthetic appeal
• destroy harmful organisms
• Enhance digestibility and maximize the retention of nutrients
2) In-process computers:
• Expand or reduce the recipe
• Recipe storage

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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.

FORECASTING
A prediction of food needs for a specific period of one day or another.

REASONS TO FORECAST:
• Large time is required to complete all phases of menu item production
• 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

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Meeting with the manufacturing personnel to create menu and production plans.

PRODUCTION CONTROL

 Assembling of ingredients
 Staff and equipment
 portioning control

PRODUCTION EVALUATION

 This is part of a new recipe's initial test phase and is important for quality
control
 Many foodservice organizations perform sensory analyzes just before meal
service is provided.

D. SERVICE: ASSEMBLY, DELIVERY, AND DISTRIBUTION SYSTEM

SERVICE

 Use of a centralized or decentralized structure to design the service function.

 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:

• Maintain the quality features of the food
• Make sure food is microbially safe
• Serve food that is appealing and customer satisfying

METHODS OF ASSEMBLY, DELIVERY, AND SERVICE

Centralized delivery system- service:
• Cooked food
• Mounted in a central area
• Shipped to client

Decentralized system for delivery- service:

• Mass Quantity
• Send the kitchen, hot and cold,
• Assembling occurs

ASSEMBLY refers to fitting the prepared menu items together to complete an entire
menu.

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E. 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
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
 Wish to have eye contact and a smile
 Guests are escorted to the table
2. Seating the guest
 Stand behind the chair, as you approach the guest
 Pull out the guest chair
 Little by little scoot the chair as the guest sits down

3. Offer menu cards

 Present all menu cards – beverage, appetizer, and food menu, and keep up to
date promotions informed.
4. Preference for water
• Request water and turn the lenses up
5. Order taking
 Start by suggesting drinks
 "Sir / Ma'am, would you like to get some drinks started? -- Suggested
appetizers, soups or salads, and main course
 In the end, repeat all the order
6. Beverage service
 Serve all the beverages
 Coasters with all drinks
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 Hold glasses underneath

 Notify drinks before putting in
 Straight drinks with suitable mixer and ice cream seal
 Beer and bottles of wine to present before opening
7. First course
 Have special requests checked
 Place proper cutlery
 Serve food pre-plated from the right
 Use the first-plate method to carry 2 dishes or more
 Advertise before serving
8. Second course
 Clear table and set up for the next course
 Place appropriate cutlery
 Advertise dishes
 Follow the children's sequence first, senior citizens, ladies, and gentlemen,
and then host
 Serve with tasty condiments
9. Feedback
 Have feedback check
 Inform manager immediately about any negative feedback
 Keep in mind that complaints are opportunities to correct
10. Desserts
 Place spoons for dessert
 Serve desserts pre-plated from right
11. Tea/coffee
 Serve coffees with a biscuit
 Sugar to accompany the coffee orders
 Sugar-free with white, demerara, or brown sachets
 Tea or coffee spoon to be ordered on
12. Billing
 Only submit bill when requested
 Bus table pre-presentation before the bill
 Present a bill in the bill box with feedback form and pen
 Recharge to be cleared within 3 minutes
 If payable in cash, return the exact change
13. Bidding farewell
 Assist guests preparing to leave
 Say thanks to the guest for visiting
 Invite and inform about the events and promotions to come

LEARNING INSIGHT
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The most important I have learned in this lesson:

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_______________________________________________________

How will I use what I've learned in the future?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
____________________________________________

Does the lesson leave you with any questions?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_______________________________________________________

POST-TEST
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Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided.
_____1. This is a list of specific foods or dishes that fit the meal pattern selected.
a. Menu
b. Cuisine
c. Static Menu
d. Foods

_____2. This is something like an outline, which list the part of a meal called
courses.
a. Menu
b. Static Menu
c. Meal Pattern
d. Cycle Menu

_____3. This type of menu offers a large variety of dishes that are individually priced.
a. Static Menu
b. A ’la carte Menu
c. Cycle Menu
d. Selected Menu

_____4. This menu is rotated or repeated in predetermined patterns.

a. Selected Menu
b. Static Menu
c. A ‘la carte Menu
d. Cycle Menu

_____5. This menu remains relatively unchanged for a long period.

a. Selected Menu
b. Static Menu
c. A ‘la carte Menu
d. Cycle Menu

_____6. This is then product movement through the distribution system is guided by
intermediary or middleman work.
a. Receiving
b. Commodities
c. Intermediaries
d. Market

_____7. They are the one who conducts between manufacturers, distributors, and
consumers.

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a. Middleman
b. Commodities
c. Storage
d. Broker

_____8. Who is a member of the administrative professional team and is held to high
standards of work performance and ethical behavior?
a. Buyer
b. Middleman
c. Broker
d. Manufacturer

_____9. They are the sellers or sources of supply.

a. Vendor
b. Broker
c. Manufacturer
d. Middleman

_____10. This is the function that involves checking the quantity, quality, and
condition of the incoming goods followed by proper storage.
a. Storage
b. Purchasing
c. Receiving
d. Manufacturing

_____11. This means reserving or laying off for future use.

a. Production
b. Receiving
c. Purchasing
d. Storing

_____12. This means the process or method used for transforming tangible inputs
(raw materials, semi-finished goods) and intangible inputs (ideas, information,
knowledge) into goods or services.
a. Production
b. Purchasing
c. Storage
d. Inventory

_____13. This is a set of instructions used for preparing and producing certain food,
dish, and drinks.
a. Menu
b. Procedure
c. Recipe
d. Service
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_____14. This is a prediction of food needs for a specific time of one day or another.
a. Recipe
b. Menu
c. Inventory
d. Forecasting

_____15. This is used to develop standard recipes that serve as production controls.
a. Recipe
b. Menu
c. Recipe Formulation
d. Service

FINAL REQUIREMENTS

(INDIVIDUAL PERFORMANCE)
 The students will have an individual performance on how to serve
customers using Customer Service and Service Sequence via Google
Meet/Zoom or Messenger.

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CONTENT:
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CHAPTER 5:
MANAGEMENT FUNCTION

TIME DURATION: 3 HOURS

INTRODUCTION

Management, whether in the school foodservice industry or elsewhere is

extremely critical because it is the root of all the key activities that drive the majority
of the organization's activities. Proper identification and use of management tools
according to the needs of the company concerned is critical to ensuring effective
production and service is efficient. In the sense of food service in schools, this
becomes all the more complicated because not just the students, but the staff
working at the campus are here. In this class, you'll hear about the food
preparation methods as well as the food service team's organizational map in
school foodservice.

OBJECTIVES

LO 1. Define the management functions that create value for an organization;

LO 2. Understand the relationship between leadership and motivation;
LO 3. Identify the fundamental aspects of employee management;
LO 4. Enumerate the major objectives of performance management; and
LO 5. Know the difference and importance of marketing and branding.

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PRE-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided and check the box under each
question. (2 pts. each)

______1. This 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.
a. Management
b. Production
c. Staffing
d. Controlling

Yes, I know the answer No, I am guessing

______2. It is future-oriented and determines an organization's direction.

a. Management
b. Controlling
c. Directing
d. Planning

Yes, I know the answer No, I am guessing

______3. 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.
a. Planning
b. Organizing
c. Controlling
d. Directing

Yes, I know the answer No, I am guessing

______4. This is the role of hiring and maintaining an adequate workforce for the
company at both the managerial and non-managerial levels.

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a. Directing
b. Planning
c. Staffing
d. Organizing

Yes, I know the answer No, I am guessing

______5. This is the assessment and correction of subordinates' performance

activities to ensure that the aims and objectives of the organization were required to
achieve them.
a. Management
b. Organizing
c. Planning
d. Controlling

Yes, I know the answer No, I am guessing

______6. This is a mechanism by which the executive can steer, guide, and
influence other people's actions and function towards the achievement of particular
goals in a given situation.
a. Leadership
b. Motivation
c. Management
d. Organizing

Yes, I know the answer No, I am guessing

______7. It is a word derived from the word "motive" which means needs, desires,
wants, or drives within the individuals.
a. Leadership
b. Staffing
c. Management
d. Motivation

Yes, I know the answer No, I am guessing

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______8. This can be seen as a structured mechanism in which an organization's

overall performance can be enhanced by enhancing the performance of individuals
within a team structure.
a. Marketing
b. Performance Management
c. Planning
d. Organizing

Yes, I know the answer No, I am guessing

______9. This is the first key component of the method of performance management
that forms the basis of performance evaluations.
a. Organizing
b. Controlling
c. Performance Planning
d. Staffing

Yes, I know the answer No, I am guessing

______10. This 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.
a. Leadership
b. Staffing
c. Management
d. Financial Planning

Yes, I know the answer No, I am guessing

______11. This 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.
a. Marketing
b. Branding
c. Purchasing
d. Production

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Yes, I know the answer No, I am guessing

______12. This type of marketing that focuses on exploiting individuals who

influence potential customers and orienting marketing efforts around those
individuals to bring a brand message to the wider market.
a. Viral Marketing
b. Influencer Marketing
c. Green Marketing
d. Guerilla Marketing

Yes, I know the answer No, I am guessing

______13. According to the National Advertisers' Association (ANA), this type of

marketing relates to techniques and methods for building loyalty by segmenting
customers. This type of marketing refers to strategies and tactics for segmenting
consumers to build loyalty.
a. Viral
b. Influencer
c. Relationship
d. Influencer

Yes, I know the answer No, I am guessing

______14. 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).
a. Influencer
b. Green
c. Relationship
d. Guerilla

Yes, I know the answer No, I am guessing

______15. Defines an innovative and inventive marketing technique aimed at

generating maximum results with the limited resources available.
a. Guerilla
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b. Influencer
c. Relationship
d. Influencer

Yes, I know the answer No, I am guessing

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LESSON PROPER
MANAGEMENT FUNCTION

A. MANAGEMENT AND ORGANIZATION

Management
"Management 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 primary functions of management:
1. Planning
Planning is 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
Organizing 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.
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
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."

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4. Directing
The directing function is concerned with:
 Leadership includes giving orders and advising the subordinates on
strategies and procedures.
 Communication must be available in all directions so that the information
can be passed on and input obtained from the subordinates.
 Motivation is very critical considering that highly motivated individuals
demonstrate excellent performance with less superior guidance.
 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:

a. Establishment of standard performance.
b. Measurement of actual performance.
c. Measuring actual performance with the pre-determined standard and
finding out the deviations.
d. Taking corrective action.

B. LEADERSHIP AND MOTIVATION

What is Leadership?
A mechanism by which the executive can steer, guide, and influence other
people's actions and function towards the achievement of particular goals in a given
situation.

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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.
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
 Mandatory at all levels
 Corporate Delegate
 Combines and reconciles personal priorities with organizational objectives;
 He pleads for help
 A philosopher, a friend, and a guide

What is Motivation?
Motivation 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:
 desire for money
 success
 recognition
 job-satisfaction
 teamwork
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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 Need Hierarchy Model’.

FIGURE 4 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,

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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.

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:
a. Incentives in monetary and non-monetary terms,
b. Promoting employee chances,
c. 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

What is Employee Management?

Employee management 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.
 Selection. During the recruiting process, you have to pick the right applicants.

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 Measurement. You have to determine if the employee meets the objectives

and has exceptional performance.
 Monitoring. You need 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 outstanding performance.
 Discipline. You have to discipline workers when they show poor performance,
this may lead to termination.

D. PRODUCTIVITY AND PERFORMANCE MANAGEMENT

What is 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 (KRA') and management indicators;
 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

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The major objectives of performance management are:

 Allowing workers to achieve higher work performance levels.
 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.

An effective performance management system includes the following

components:

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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

What is Financial Planning?

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:
a. 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.
b. 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.
c. Framing financial policies relating to cash management, loans, borrowing, etc.
d. 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

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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 long-term 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

• The Finance Function and the Project Office
To survive recessionary times, contemporary organizations need to exercise
cost control. Given that many top tier companies are currently mired in low
growth and fewer situations of activity, they must control their costs as much
as they can.
• The Finance Function's management of the pension fund and tax
activities
The role of the finance function is in the processing of payroll, claims and the
repository of pension schemes and gratuity
• Payroll, Claims Processing, and Automation
Another role of the finance function is to process payroll and associated
benefits in time and tune with the regulatory requirements.

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, 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.
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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.
 The size of the company and its capacity to expand
 Long-term or short-term status of the properties
 The way the funds are collected
3. Profit Planning
- Profit earning 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.

Types of Marketing
 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.
 Marketing relationship- According to the National Advertisers' Association
(ANA), the marketing relationship relates to techniques and methods for
building loyalty by segmenting customers.
 Viral Marketing-is a marketing technique that promotes and inspires people
to get a marketing message across.
 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).
 Keyword Marketing-requires putting a marketing message in front of users
based on the unique keywords and search phrases used.
 Guerilla Marketing-defines an innovative and inventive marketing technique
aimed at generating maximum results with the limited resources available.

4 P’s of Marketing

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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 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.

What is Branding?
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.
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 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 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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LEARNING INSIGHT

The most important I have learned in this lesson:

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How will I use what I've learned in the future?

___________________________________________________________________
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Does the lesson leave you with any questions?

___________________________________________________________________
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POST-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided.
______1. This 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.
a. Management
b. Production
c. Staffing
d. Controlling

______2. It is future-oriented and determines an organization's direction.

a. Management
b. Controlling
c. Directing
d. Planning

______3. 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.
a. Planning
b. Organizing
c. Controlling
d. Directing

______4. This is the role of hiring and maintaining an adequate workforce for the
company at both the managerial and non-managerial levels.
a. Directing
b. Planning
c. Staffing
d. Organizing

______5. This is the assessment and correction of subordinates' performance

activities to ensure that the aims and objectives of the organization were required to
achieve them.
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a. Management
b. Organizing
c. Planning
d. Controlling

______6. This is a mechanism by which the executive can steer, guide, and
influence other people's actions and function towards the achievement of particular
goals in a given situation.
a. Leadership
b. Motivation
c. Management
d. Organizing

______7. It is a word derived from the word "motive" which means needs, desires,
wants, or drives within the individuals.
a. Leadership
b. Staffing
c. Management
d. Motivation

______8. This can be seen as a structured mechanism in which an organization's

overall performance can be enhanced by enhancing the performance of individuals
within a team structure.
a. Marketing
b. Performance Management
c. Planning
d. Organizing

______9. This is the first key component of the method of performance management
that forms the basis of performance evaluations.
a. Organizing
b. Controlling
c. Performance Planning
d. Staffing

______10. This 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.
a. Leadership
b. Staffing
c. Management
d. Financial Planning

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______11. This 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.
a. Marketing
b. Branding
c. Purchasing
d. Production

______12. This type of marketing that focuses on exploiting individuals who

influence potential customers and orienting marketing efforts around those
individuals to bring a brand message to the wider market.
a. Viral Marketing
b. Influencer Marketing
c. Green Marketing
d. Guerilla Marketing

______13. According to the National Advertisers' Association (ANA), this type of

marketing relates to techniques and methods for building loyalty by segmenting
customers. This type of marketing refers to strategies and tactics for segmenting
consumers to build loyalty.
a. Viral
b. Influencer
c. Relationship
d. Influencer

______14. 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).
a. Influencer
b. Green
c. Relationship
d. Guerilla

______15. Defines an innovative and inventive marketing technique aimed at

generating maximum results with the limited resources available.
a. Guerilla
b. Influencer
c. Relationship
d. Influencer

FINAL REQUIREMENTS

(ESSAY) 113

 The students will be submitting a Reflection Paper (Why school cafeteria is

considered as an extension of classroom learning?)
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CHAPTER 6:
KITCHEN IN THE FOOD SERVICE INDUSTRY

CONTENT:
A. Kitchen: Physical Facilities and Layout
B. Introduction to Commercial Kitchen
C. Restaurant Kitchen Layouts
D. Planning the facilities of the production area
E. TIME
Work, Stress, and DURATION: 3 HOURS
Strain
F. Various Factors Affecting Working Performance
INTRODUCTION

In any organization, the central kitchen is a main food-producing unit that

accounts for improving the foodservice industry's productivity and pursing scale-
merit by aggregating tasks in multiple stores into one particular place. It is noted
that the 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.

OBJECTIVES

LO 1. Describe the different layouts of restaurant kitchens;

LO 2. Understand commercial kitchen, kitchen layouts and planning the facilities;
LO 3. Discuss work, stress, and strain; and
LO 4. Analyze the factors affecting the operating performance of restaurants.

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PRE-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided and check the box under each
question. (2 pts. each)
_____ 1. It is the main food-producing unit that accounts for improving productivity
in the foodservice industry and pursing scale-merit by aggregating tasks in multiple
stores into one particular place.

a. Central Kitchen
b. Pantry
c. Receiving area
d. Dining area

Yes, I know the answer No, I am guessing

_____ 2. What do you call a large and equipped with bigger and more heavy-duty
equipment than a home kitchen found in restaurants, cafeterias, hospitals, hotels,
workplaces, educational facilities, and similar establishments?
a. Central kitchen
b. Commercial kitchen
c. Established kitchen
d. Innovative kitchen

Yes, I know the answer No, I am guessing

_____3. All commercial kitchens will have these components, EXCEPT_______.

a. Cleaning/washing
b. Meal cooking
c. Food preparation
d. Order taking

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Yes, I know the answer No, I am guessing

_____4. Appliances and products like sinks, ware washing machines, and drying
racks, among others, are required in a commercial setting. In what area in
commercial kitchens is part of the underlined statement?

a. Meal cooking
b. Storage
c. Cleaning/washing
d. Service

Yes, I know the answer No, I am guessing

_____5. This area is the hub of the commercial kitchen. It is where the main dishes
are prepared and is dependent on heavy-duty equipment like fire ranges, ovens, and
fryers.

a. Meal cooking
b. Food preparation
c. Storage
d. Cleaning/washing

Yes, I know the answer No, I am guessing

_____6. The following are some commercial kitchen layout. Which does not include
in the group?

a. Island-styles kitchen layout

b. Zone-styled kitchen layout
c. Assembly line layout
d. Triangular kitchen layout

Yes, I know the answer No, I am guessing

_____7. What kitchen design layout is incrementing carefully planned placement of

every kitchen commodity with comfort and effectiveness in mind? The objective is to
make your kitchen most user-friendly importantly.

a. Ergonomic kitchen layout

b. Assembly line layout
c. Island-styled kitchen layout
d. Zone styled kitchen layout
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Yes, I know the answer No, I am guessing

_____8. It is the initiation code of any food production unit. It is the planner around
which the whole kitchen functions.

a. Menu
b. Service
c. Facility layout
d. Working environment

Yes, I know the answer No, I am guessing

_____9. It can affect the restaurant's productivity if different menus for each period
require set-up and tear-down time. What factors affecting the working performance
of the staff is to be considered?
a. Number of meals period
b. Type of service
c. Menu item
d. Facility layout

Yes, I know the answer No, I am guessing

_____10. A hot, humid, noisy atmosphere decreases comfort and stress and can
harm efficiency. What factors affecting the working performance of the staff is to be
considered?
a. Number of meals period
b. Working Environment
c. Menu item
d. Facility layout

Yes, I know the answer No, I am guessing

_____11. It refers to food, typically a complete meal, pre-prepared commercially and

requires minimum further preparation by the consumer.

a. Ala carte
b. Junk food
c. Convenience food
d. Self-service food
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Yes, I know the answer No, I am guessing

_____12. A well-___________ food production area is an important prerequisite to

efficient operations and customer satisfaction.
a. Planned
b. Design
c. Affordable
d. Structured

Yes, I know the answer No, I am guessing

_____13. The planner can use the following tools to assess and design a new or
existing food production area. Which one do you think it doesn't include?

a. Ergonomics
b. Work flow chart
c. Work, method, and motion study
d. Budget

Yes, I know the answer No, I am guessing

_____14. You are asked to manage and facilitate your staff in the kitchen in your
school canteen, but the principal expects you to do more than expected. What
should you feel about it?
a. Stress
b. Exciting
c. Manipulated
d. Problematic

Yes, I know the answer No, I am guessing

_____15. Your headteacher 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. What
should you feel about it?
a. Overwhelmed
b. Strain
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LESSON PROPER
KITCHEN IN THE FOOD SERVICE INDUSTRY

c. Happy
d. Motivated

Yes, I know the answer No, I am guessing

A. KITCHEN: PHYSICAL FACILITIES AND LAYOUT

In any organization, the central kitchen is a main food-producing unit that

accounts for improving the foodservice industry's productivity and pursing scale-merit
by aggregating tasks in multiple stores into one particular place. It is noted that the
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 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.

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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.
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
Appliances and products like sinks, ware washing machines, and drying
racks, among others are required in a commercial setting. Multi-compartment sinks
are installed for washing utensils, while crockery dishwashers can quickly clean
plates and other serving vessels to keep the kitchen functioning smoothly. This
kitchen laundry area is situated near the kitchen entrance, so servers can drop off

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dirty dishes quickly and close to the storage room, so cooks can easily find clean
food.
Storage
Usually, the region where food is processed is divided into non-food storage,
cold storage, and dry 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. Note that chemical cleaning and sanitation
cannot be placed above food, food equipment, utensils, dishes, or disposables to
prevent contamination. 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. Usually, the food preparation area is
divided into a section for raw food processing, particularly meat, and a section for
sorting food into batches of vegetables for mixing salad dressings. 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.
But since meals are done here, the kitchen should be located in front of the house
next to the service room.
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

It is noted that 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

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truth, there are many simple commercial kitchen design layouts to consider that the
combination of solid kitchen design concepts and kitchen components is successful.
a. 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. In contrast, different kitchen sections are placed on the
perimeter walls in the proper order to preserve a circular flow (any unit can be
the 'island' depending on what best suits your needs). This layout is very open
and channelizes interaction seamlessly, along with convenient supervision.
There's plenty of open floor space for quick cleaning. This style fits best in a
large, square-shaped kitchen, but it can be adjusted to suit other sizes and
shapes.

b. Zone-Style Layout

The 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 difficult in this layout, as the
room's center is entirely accessible.
c. Assembly Line Layout

The 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,
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allowing cooks to send food down the line quickly. The cleaning/washing and
storage/receiving areas may be placed behind the assembly line to keep them
out of the way. It provides the ultimate productivity and keeps the kitchen
open for excellent contact and movement. Kitchen equipment can also be
connected, reducing the waste of space.

d. Ergonomic Kitchen Design

Consider an 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. For
example, an under-counter freezer can be positioned right next to a deep
fryer. It helps the cook to remove the food and put it in the fryer with little
effort. Or, the kitchen should invest in larger tables to save the chefs from
bending over to cook. It cuts down on injury and physical exertion. The
ergonomic design even extends to things like equipment selection and
lighting. They are using the right tools to make work cooking easier and keep
employees happy, while adequate lighting allows employees to see what
they're doing safely. The sole downside of ergonomic design is monetary. It is
not always the cheapest alternative as it is not always energy-efficient,
depending on which types of equipment are put together.

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
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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.
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:

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?
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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.
 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.

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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
The menu 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. The number and complexity of
the menu items can affect the production time required. If you have a menu with
several items requiring complicated manufacturing techniques, you may need more
preparation time per item. If your menu consists of a small number of items requiring
minimal planning, you would need less time. The seasonal availability of raw
produce, quality, vendors, and delivery speed affects the menu planning and
acceptability of the customer's food. Chef's discretion and the taste are not the sole
factor of creating a menu, and personal likes and should be kept aside before
panning a menu or meal plan. In a hospital, the chief dietitian works in conjunction
with the cook and vendors, and the need for clinical management of patients is
prioritized to create a menu.

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 reduce your labor costs. However, you must remember two other
factors: convenience foods can increase your food costs and affect your product's
quality.
The second element 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
A restaurant with complicated dishes with multiple components may take
more effort than a cafeteria-style or fast-food restaurant. A restaurant requiring a
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higher degree of expertise in cooking elaborate dishes would also need more skilled
workers, which means higher salaries.

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.

Poor kitchen layout can curb the competence of individuals who can work
efficiently in a shared space. It may take time-consuming trips to remote storage
areas to obtain food items or dishes. If the kitchen layout is very large, the minimum
staff required to operate each station may also be increased. If there is a salad
preparedness station away from the central kitchen, a salad preparation person may
be required even if the restaurant is not busy.

Similarly, if your kitchen layout is very lightweight and small, you may run
efficiently with just one cook. However, you may not meet the demands of a high
volume of sales because the kitchen is too small to accommodate more than a few
employees.

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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LEARNING INSIGHT

The most important I have learned in this lesson:

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How will I use what I've learned in the future?

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Does the lesson leave you with any questions?

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POST-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided. (2 pts. each)

_____ 1. It is the main food-producing unit that accounts for improving the
foodservice industry's productivity and pursing scale-merit by aggregating tasks in
multiple stores into one particular place.

a. Central Kitchen
b. Pantry
c. Receiving area
d. Dining area

_____ 2. What do you call a large and equipped with bigger and more heavy-duty
equipment than a home kitchen found in restaurants, cafeterias, hospitals, hotels,
workplaces, educational facilities, and similar establishments?
a. Central kitchen
b. Commercial kitchen
c. Established kitchen
d. Innovative kitchen

_____3. All commercial kitchens will have these components, EXCEPT_______.

a. Cleaning/washing
b. Meal cooking
c. Food preparation
d. Order taking

_____4. Appliances and products like sinks, ware washing machines, and drying
racks, among others, are required in a commercial setting. In what area in
commercial kitchens is part of the underlined statement?

a. Meal cooking
b. Storage
c. Cleaning/washing
d. Service

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_____5. This area is the hub of the commercial kitchen. It is where the main dishes
are prepared and is dependent on heavy-duty equipment like fire ranges, ovens, and
fryers.

a. Meal cooking
b. Food preparation
c. Storage
d. Cleaning/washing

_____6. The following are some commercial kitchen layout. Which does not include
in the group?

a. Island-styles kitchen layout

b. Zone-styled kitchen layout
c. Assembly line layout
d. Triangular kitchen layout

_____7. What kitchen design layout is incrementing carefully planned placement of

every kitchen commodity with comfort and effectiveness in mind? The objective is to
make your kitchen most user-friendly importantly.

a. Ergonomic kitchen layout

b. Assembly line layout
c. Island-styled kitchen layout
d. Zone styled kitchen layout

_____8. It is the initiation code of any food production unit. It is the planner around
which the whole kitchen functions.

a. Menu
b. Service
c. Facility layout
d. Working environment

_____9. It can affect the restaurant's productivity if different menus for each period
require set-up and tear-down time. What factors affecting the working performance
of the staff is to be considered?
a. Number of meals period
b. Type of service
c. Menu item
d. Facility layout

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_____10. A hot, humid, noisy atmosphere decreases comfort and stress and can
harm efficiency. What factors affecting the working performance of the staff is to be
considered?

a. Number of meals period

b. Working Environment
c. Menu item
d. Facility layout

_____11. It refers to food, typically a complete meal, pre-prepared commercially and

requires minimum further preparation by the consumer.

a. Ala carte
b. Junk food
c. Convenience food
d. Self-service food

_____12. A well-___________ food production area is an important prerequisite to

efficient operations and customer satisfaction.
a. Planned
b. Design
c. Affordable
d. Structured

_____13. The planner can use the following tools to assess and design a new or
existing food production area. Which one do you think it doesn't include?
a. Ergonomics
b. Work flow chart
c. Work, method, and motion study
d. Budget

_____14. You are asked to manage and facilitate your staff in the kitchen in your
school canteen, but the principal expects you to do more than expected. What
should you feel about it?
a. Stress
b. Exciting
c. Manipulated
d. Problematic

_____15. Your headteacher 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. What
should you feel about it?

a. Overwhelmed
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b. Strain
c. Happy
d. Motivated

FINAL REQUIREMENTS

(INDIVIDUAL ACTIVITY)
 The students will submit a drawing of a Kitchen Layout of a School
Canteen or Cafeteria based on their perception using the following kitchen
layout on the lesson.

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CHAPTER 7:
OVERVIEW OF FOOD SERVICE EQUIPMENT

CONTENT:
A. Classification of Food Service Equipment
B. Selection and Purchase of Food Service Equipment
TIME DURATION:
C. Care and Maintenance of Equipment6 in
HOURS
Food Service

INTRODUCTION

This chapter is the study about foodservice equipment. These are the key
elements that support food production and therefore the issues related to its
selection, purchase, care, and maintenance are of paramount importance. Good
knowledge in this area is a prerequisite for the efficient management of resources
and the achievement of quality service. In this unit, all aspects of foodservice
equipment are discussed.

OBJECTIVES

LO 1. Discuss the concept classification of foodservice equipment;

LO 2. Describe the selection and purchasing of foodservice equipment; and
LO 3. Explain the care and maintenance of foodservice equipment.

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PRE-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided and check the box under each
question. (2 pts. each)

_____ 1. It refers to the larger items in the kitchen that handle the bulk of the
preparation and cooking processes.
a. Kitchen utensils
b. Kitchen Equipment
c. Containers
d. Hardware Tools

Yes, I know the answer No, I am guessing

_____ 2. Which one is the benefit of foodservice equipment?

a. Individual pieces of equipment can be put to multiple uses.

b. It does not support food safety principles.
c. The flow of food from the receiving through preparation to service
becomes more efficient.

d. None of the above

Yes, I know the answer No, I am guessing

_____3. Equipment, containers and piping should be clearly labeled to become

_______.
a. Identifiable
b. Aesthetic
c. Suitable
d. Manageable

Yes, I know the answer No, I am guessing

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_____4. Why all utensils/containers containing food products should be covered with
a properly fitted cover/lid or with a clean gauze net/ any other material?

a. This helps to completely protect food from dust, dirt, flies, and other
insects.
b. It will help the foods to be hygienic.
c. This will help the food from physical and biological contamination.
d. All of the above.

Yes, I know the answer No, I am guessing

_____5. The following are the activities in the receiving area, which one does not
include?
a. Check the date of packaging and expiration.
b. Inspect all the items entering the kitchen to identify the signs of
contamination or damaged containers.
c. Only accept approved brands.
d. Do not remove any loose staples or fasteners.

Yes, I know the answer No, I am guessing

_____6. Commercial foodservice equipment which is Used for heating, to boil and to
steam. They also conduct liquid petroleum gas (LPG) operations.

a. Induction cooker
b. Blender
c. Burner
d. Refrigerator

Yes, I know the answer No, I am guessing

_____7. They are flat iron, stainless steel, or aluminum plates that transfer heat to the food.
a. Burner
b. Griddles
c. Oven
d. Cooking range

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Yes, I know the answer No, I am guessing

_____8. A kind of pot that is used to prepare steamed food such as rice cakes, puto,
or kakanin.

a. Steamer
b. Stockpot
c. Saucepan
d. Double-broiler pot

Yes, I know the answer No, I am guessing

_____9. In the foodservice industry, there are two basic versions of a fryer. What are
those?
a. Charcoal and fire fryer
b. Micro and macro fryer
c. Electric and gas fryer
d. Induction and convection fryer

Yes, I know the answer No, I am guessing

_____10. Equipment that extracts juices and pulps from fruits and vegetables.
a. Blende
b. Juicer
c. Food Processor
d. Chopper

Yes, I know the answer No, I am guessing

_____11. The following are equipment described for cold food production in a
conventional kitchen. Which one does not belong?
a. Refrigerator
b. Ice machine
c. Blast chiller
d. Kettle

Yes, I know the answer No, I am guessing

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_____12. What do you call a tool used across various small volumes dicing, cutting,
slicing, carving, and filleting?
a. Shredder
b. Mixer
c. Knife
d. Cutter

Yes, I know the answer No, I am guessing

_____13. Which of the following is/are the things to consider when purchasing
foodservice equipment?
a. Specification
b. Warranties and Maintenance
c. Size and functionality
d. All of the above

Yes, I know the answer No, I am guessing

_____14. A kitchen whether working the commercial space or school has to ensure?
a. Provide a comfortable and productive kitchen environment.
b. Enhance the safety of personnel.
c. Provide fire protection in the kitchen
d. All of the above

Yes, I know the answer No, I am guessing

_____15. How to care about glassware?

a. Glasses are racked in suitable cabinets.
b. Glasses bowls should not be piled higher than 20 pieces.
c. Glasses plates should not be piled higher than 30 pieces.
d. Glasses are carried on bare hands.

Yes, I know the answer No, I am guessing

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LESSON PROPER
FOOD HYGIENE, SAFETY, AND SANITATION

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.

In this section, you will learn about the classification of foodservice equipment
by area or nature of work.
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, drains, etc., should be made in such a way that they can be
locked and/or sealed effectively.
Assembling vessels, pipework and material handling equipment are well
bonded and smooth to prevent the build-up of materials and to promote sanitation.
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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 cross-contamination.
 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.

Placement of equipment decides many different factors relating to the

maintenance of the equipment for foodservice. In this section, let's learn about the
inspections that should be carried out in food service according to the different
locations of the equipment.
Receiving Area
Equipment in this area should be equipped to receive the raw material in the
best possible physical condition and minimize spoilage during unloading.
The activities of the receiving area include:
 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.
 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
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 Utility carts
 Table/desk for paperwork
 Scales
 Thermometers
 Fly fan

Let us learn more about other areas of work, and also, learn about the major types of
commercial food production equipment.
Commercial Food Production Equipment
Here is some basic 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.
The name implies that it can perform a variety of functions, such as cooking, frying,
boiling, grilling, and baking.
It comes in two basic versions:
Restaurant range − Less expensive, good for a smaller volume of food, and stands
alone.
Heavy-duty range − Costly, it suits a large volume of food production and can be
banked using a battery with other ranges.

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Cooking ranges typically come with 4 to 8 multiple burners, depending on the

amount of food to be cooked.
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.

 Rack Oven
It comprises a series of frequently equidistantly arranged stacked
shelves, one above the other in a high stainless-steel frame. This oven is
good for the production of large quantities of food items such as bread,
cookies, and croissants.

 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

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available in a baking deck and pizza deck variants. Generally, the number of
decks is up to four.

 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
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
There is a wide range of pans, pots, and spoons used for cooking.
Pans: Depending on the type of cooking, the cook chooses a pan. The pans serve
the purpose of frying, boiling, and stirring.
Pots: 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.

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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. They are two-
layered pots, one inside the other, with a vapor gap between them. They are typically
jacketed, tilting agitator for better visibility and handling of the food.

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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.
The 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 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.

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Mixers have the following standard accessories:

 Flat beater: Medium consistency foods such as boiled potatoes are mashed
and beaten.
 Wire whipper: Whipping cream, frosts, eggs, and other light foods containing
air. It works at a higher speed.
 Dough arm: It handles heavy and bulky ingredients such as low-speed bread
dough.

Due to the variety of attachments, the mixer is considered a valuable and

versatile piece of equipment. Numerous manufacturers and mixer models are on the
market. Planetary action mixing ensures a thorough blending and mixing action by
repeatedly turning the mixed product into the center of the bowl. Mixers range from
tabletop to 140-quarter models for high-volume institutional use. Mixers have a broad
range of applications with standard and optional attachments to meet the needs of
changing and expanding foodservice menus. Mixers are available in a different
sizes/capacity, ranging from 5 quarts to 140 quarts, indicating the size of the bowl.
Applications shall determine the correct size required.
Slicer
A slicer is designed to cut large quantities of meat and cheese quickly and
efficiently. The size of the cutters varies, depending on the need. Manually operated
models with 10 "knives are better suited for sporadic cutting. Larger models with 12"
knives are best when cutting large volume. Most models are manually or
automatically controlled. Blade sharpeners are built into, some are easier to use than
others depending on the brand and the model. Most slicers are designed for easy
cleaning and sanitation. The slicer (manual or automatic) may be used for: slicing hot
or cold meat with a uniform thickness of slicing cheese with a uniform thickness of
slicing vegetables with optional accessories.
Standard features: gear or belt-driven blade sharpeners, some removable,
others not, push-button, top-mounted lift-off top covers, for ease of cleaning /
sanitizing permanent ring guard knives are either stainless steel, chrome-plated or
carbon plated steel adjustable thickness regulator.

Cookers and Steamers

Industrial cookers and steamers work primarily with electricity. These are used
by cooks for cooking rice, lentils, and vegetables.

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The steamers are used to produce steamed foodstuffs such as siopao (a type
of fluffy rice dumpling), siomai, and some sticky rice dishes.

Fryer
Some food products are cooked by immersing them in a fryer with heated oil.
Two different models of a fryer exist: Electric fryer and Gas fryer. The frying time and
temperature of the oil differ directly according to the type of food and the size of the
fryer. It consists of a basket fryer and heating unit, and a fryer is operated by a
thermostat.

The fryers are used for frying chips of potatoes, doughnuts, bagels, rings of
onions, fries, shrimps, fish, chicken, etc.

Juicer
Juicers remove fruit and vegetable juices and pulps. It runs on electricity and
accelerates the process of juice processing. From the top, the fruits are inserted into
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the juicer. It removes the juice and the peels leftover and the unused fibers from the
fruit. There are three types of juicer, and those are:
 Centrifugal: It works by crushing fruits. It is quick and yields plain juice.
 Masticating: It works longer to yield juice of specified texture and
consistency.
 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.

It is very useful to prepare juices and pulps for tea, as appetizers for meals,
and to use them in drinks, mocktails, and smoothies.
Now that you have learned about the types of commercial food equipment,
let's get back to classification as per the area of functioning in the kitchen.

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. Most
CNPs should turn their dry inventory regularly for quality and cost control. Dry
storage and chemical storage, although similar in function, both materials must be
kept separately. Meals must never be combined with chemicals or cleaners in a
storage room. 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.
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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 includes:
 Refrigerator/freezer
 Blast chiller
 Ice machine
 Mixer
 Slicer
 Cutter/mixer

Employee competence to operate a slicer, cutter/mixer, or other equipment

should be certified before the equipment is used.
Cooling Units: Most refrigeration and freezer systems have a compressor, a
condenser (air or water-cooled), an evaporator, and a fluid called refrigerant. This
system moves heat out of food via moving air. There are a wide variety of refrigerator
units found which include:
The walk-in refrigerator or freezer is designed for bulk storage. Virtually any
size is available. Most walk-ins today are pre-engineered (prefabricated) panelized
construction which makes them flexible within the space available. The rule of thumb
for sizing is a cubic foot (15.24 cubic cm) of usable storage space per meal served.
Reach-in refrigerator/freezer (near-production area): versatile reasonable cost
storage efficiency. Refrigerator/Freezer Temperatures or Storage Temperature
Ranges:
 Dairy 34° 40° F
 Frozen -10° to 0° F
 Ice cream -10° F
 Meat / Poultry 34° F
 Fruits 38° F
 Vegetables 38° 40° F

The pass-through refrigerator is under the counter roll-in soft serve ice cream
cabinet display refrigerator. The purpose of the refrigerator is to keep food cold
reduce the rate of deterioration by diminishing enzyme activity control the growth of
microorganisms that potentially can cause foodborne illness to maintain food quality.

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Hot Food Production

Hot food production 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 applied to food to increase digestibility and customer appeal. Nutrient
retention and food safety are always considerations.
Heat is transferred to/from a product in these ways:
 Conduction molecule to molecule. Example: pot or range top.
 Steam convection where heat is transmitted through liquid or gas to food.
 Radiant wave's induction raises heat because the pan is subjected to an
alternating electromagnetic field. With this process, the operator must use
stainless steel cookware.

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:
 tilting braising pan
 steam jacketed kettle
 direct steam kettle
 convection steamer
 pressure/pressure less steamers
 pressure steamers
 high-pressure steamers
 combination oven/steamer
 convection ovens
 fryers
 range

Some Special Equipment in Commercial Kitchen

In commercial kitchens, some special equipment is used to make the tasks
simple.

Nutcracker

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It is used for breaking hard nut shells like almonds, walnuts, hazelnuts, pine
nuts, pistachio, and palm nuts. Even some machines will shell pumpkin seeds,
watermelon, and peel peanuts, almonds, and cashew nuts.

Shredders
A shredder cuts fruit and vegetables into small, string-like bits that are useful
in salads and vegetarian dishes.

Kitchen Knives
Knives are used in various small quantities of grinding, grinding, cutting,
carving, and filling. Various knives are used for various cutting and sculpting
purposes:
1. Paring knife: It is used for fine cutting work, removing onion skins, and cutting
small fruits.
2. Utility knife: It is used in general-purpose cutting and scraping.
3. Steak knife: It is used for cutting steaks.
4. Santoku knife: Originated in Japan, this knife is used for cutting, dicing, and
mincing. (Santoku = Three virtues)

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5. Chef’s General knife: It is a multi-purpose knife used on multiple commodities

such as vegetables, fruits, meat, and poultry.

6. Serrated knife (Bread Knife): It has a long thin blade with a serrated edge that
offers a movement similar to a sawing. It is used to slice those foods with firm
skins or with outer layers, such as bread, tomatoes, and capsicums.
7. Boning/Filleting knives: They come with a thin, smooth, and flexible blade near
the handle and a protruding heel. They can run smoothly along with flat-fish or rib
bones.
8. Carving knife: This knife comes with a long, thin, and sharp blade to ensure neat
and accurate cutting.
9. Slicing knife: It has a long sharp blade that tapers at the end and helps to slice
fruits and vegetables finely.
10. Turning knife: It is important to show the food uniquely. This knife has a thin
curved blade, used to carve the vegetables into a container shape.
11. Cleaver: It's the butcher's knife. It's very strong and sharp to cut through big
pieces of meat, such as pork and beef.

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. In many organizations, this job

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position can fall within the field of procurement and be a feature of the finance
department.
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.
In larger organizations the purchasing position may be handled by a purchasing clerk
or procurement officer within the finance office:
 Maintaining a sufficient supply as customer service is the only product
available, running out of a main commodity frustrates the customer service
 objectives of an operator, so adequate stock that avoids runoff is essential
to good management.
 The 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.
 Buyers need to be mindful that the price comparison should represent the
performance of the commodity.
 Maintaining the competitive position of the company may be seen as an
attempt to obtain better prices than the competition. Better prices are often
the privilege of companies with higher purchasing power, either by size or,
maybe, by belonging to a consortium.

The duties of the purchasing function will vary between institutions, but this
role is still covered and will typically include aspects of the following:
 Responsibility to monitor the sales/transaction and to maintain the
purchase records, to document the receipt and proper storage of products.
 Purchase of all goods under their control.
 Ensure continuity in the delivery of these items to users or departments.
 Seeking cheaper (for the same quality) and more productive sources of
supply where this is part of the function of the work.
 Staying up-to-date with all markets and reviewing new items.
 Analysis of goods, economies, price patterns, etc.
 Working with the development divisions to standardize supplies and thus
reduce stock levels.

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 Collaborating with the production, monitoring, accounting, and marketing

divisions.
 Reporting to senior management typically via the establishment of
communication networks.

In large establishments, the purchasing role can be responsible for a wide

variety of non-food products, including small appliances, cleaning materials, linen,
etc.
The purchase of new food service equipment begins with a vision of the
kitchen with the new equipment installed and operational. The purchasing process
requires thought and planning to meet rapidly changing customer and community
expectations. Your ultimate goal is to purchase foodservice equipment that: meets
customer expectations, incorporates flexibility, addresses long-range needs of the
foodservice system, and facilitates regulatory compliance.
In any case, a sound buying strategy and control system should be placed in
place if acceptable standards are to be achieved. 'Purchase is not a different
operation. How and when you purchase must always represent the overall objectives
of your organization. Trends are changing –so must you, the consumer.
Using a clear five-pronged buying strategy that you want to buy:
 The right product
 The right quality
 At the right price
 At the right time
 From the right source. (Brown, 2005; p. 396).

Things to Consider When Purchasing Food Service Equipment

Specifications
Various types of specifications will be described and a checklist will be
offered. This section is designed to help you gather and organize information from
which the bid specification may be structured. 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.
What’s the Total Cost of Ownership?
Even though you’ll benefit from the new technologies and features in today's
foodservice equipment, they come with a higher price tag. Before settling for the

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economic options, take the time to calculate your total cost of ownership, which
helps you define the cost of the equipment over its lifetime.
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. If one of these channels is used, the dealer will be
bypassed. The channel of distribution chosen by the school district will depend upon
the specific needs of the purchaser, the accessibility of each option, and the
experience of the buyer.

C. CARE AND MAINTENANCE OF EQUIPMENT IN FOOD SERVICE

In this section, you will learn about the tips related to the maintenance of
foodservice equipment.
Stewarding and Equipment
General Control and Maintenance All food and beverage workers should be
informed about all operating equipment: Chinaware, glassware, flatware, and
hollowware. General Control and Maintenance All food and beverage workers should
be informed about all operating equipment: Chinaware, glassware, flatware, and
hollowware. All stewardship personnel must be familiar with the proper practices and
procedures for handling kitchen equipment.
The Executive Chef and the Stewarding Manager should be responsible for
ensuring that the necessary cleaning and repair procedures of the kitchen equipment
are practiced by the management staff.
What are General Control and Repair Equipment?
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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.

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.

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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
 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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LEARNING INSIGHT

The most important I have learned in this lesson:

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How will I use what I've learned in the future?

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Does the lesson leave you with any questions?

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POST-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided. (2 pts. each)

_____ 1. It refers to the larger items in the kitchen that handle the bulk of the
preparation and cooking processes.
a. Kitchen utensils
b. Kitchen Equipment
c. Containers
d. Hardware Tools

_____ 2. Which one is the benefit of foodservice equipment?

a. Individual pieces of equipment can be put to multiple uses.

b. It does not support food safety principles.
c. The flow of food from the receiving through preparation to service
becomes more efficient.
d. None of the above

_____3. Equipment, containers and piping should be clearly labeled to become

_______.
a. Identifiable
b. Aesthetic
c. Suitable
d. Manageable

_____4. Why should all food items containing utensils/containers be covered with a
properly fitted cover/lid, or with clean gauze net / any other material?

a. This helps protect food entirely from mud, dirt, flies, and other insects.
b. It will help the foods to be hygienic.
c. This will help the food from physical and biological contamination.
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d. All of the above.

_____5. The following are the activities in the receiving area, which one does not
include?
a. Check the date of packaging and expiration.
b. Inspect all the items entering the kitchen to identify the signs of
contamination or damaged containers.
c. Only accept approved brands.
d. Do not remove any loose staples or fasteners.

_____6. A commercial foodservice machine that is used to roast, boil, and steam.
They also conduct liquid petroleum gas (LPG) operations.

a. Induction cooker
b. Blender
c. Burner
d. Refrigerator

_____7. They are flat iron, stainless steel plates, or aluminum, which transfer heat to the
food.
a. Burner
b. Griddles
c. Oven
d. Cooking range

_____8. A kind of pot that is used to prepare steamed food such as rice cakes, puto,
or kakanin.

a. Steamer
b. Stockpot
c. Saucepan
d. Double-broiler pot

_____9. In the foodservice industry, there are two basic versions of a fryer. What are
those?
a. Charcoal and fire fryer
b. Micro and macro fryer
c. Electric and gas fryer
d. Induction and convection fryer

_____10. Equipment that extracts juices and pulps from fruits and vegetables.
a. Blende
b. Juicer
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c. Food Processor
d. Chopper

_____11. The following are equipment described for cold food production in a
conventional kitchen. Which one does not belong?
a. Refrigerator
b. Ice machine
c. Blast chiller
d. Kettle

_____12. What do you call a tool used across various small volumes dicing, cutting,
slicing, carving, and filleting?
a. Shredder
b. Mixer
c. Knife
d. Cutter

_____13. Which of the following is/are the things to consider when purchasing
foodservice equipment?
a. Specification
b. Warranties and Maintenance
c. Size and functionality
d. All of the above

_____14. A kitchen whether working the commercial space or school has to ensure?
a. Provide a comfortable and productive kitchen environment.
b. Enhance the safety of personnel.
c. Provide fire protection in the kitchen
d. All of the above

_____15. How to take care of glassware?

a. The glasses are placed in suitable cabinets.
b. The glass bowls should not be stacked more than 20 pieces.
c. The glass plates should not be stacked more than 30 pieces.
d. Glasses are carried on bare hands.

FINAL REQUIREMENTS

(INDIVIDUAL ACTIVITY)
 Classification and List-making of equipment for school canteen, applying
the factors to be consider in selecting and purchasing of equipment.
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CHAPTER 8:
BANQUET AND CATERING MANAGEMENT

CONTENT:
A. Main Types of Catering
B. Classifications of Catering Segments
C. Catering Services: Meaning
TIME and Types
DURATION: 6 HOURS
D. Catering Operations in School Canteen/Cafeteria

INTRODUCTION

The 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 clients
for different occasions.

OBJECTIVES

LO 1. Identify the definition of catering and banquet operations;

LO 2. Enumerate the classifications of catering segments and catering services;
LO 3. Analyze the catering operations in school; and
LO 4. Determine the catering plan elements, food costing and pricing, and the
types of table services.

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PRE-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided and check the box under each
question. (2 pts. each)

______1. It is a food and beverage service at a specific time and place, for a given of
people, agreed menu, and price.
a. Banquet
b. Catering
c. Events management
d. Conventions

Yes, I know the answer No, I am guessing

______2. It is the pre-arranged service of food and drinks to clients on different

occasions.
a. Banquet
b. Catering
c. Events management
d. Conventions

Yes, I know the answer No, I am guessing

______3. The caterer carries with it the full service to the customer. This may be at a
private home, church office, school or any type of outdoor affair. He/she is provided a
kitchen. He/she brings other facilities and equipment for food production, transport
and service.
a. On-premise catering
b. Off-premise catering
c. Mobile catering
d. Accommodation catering

Yes, I know the answer No, I am guessing

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______4. The caterer has his dining hall with an attached kitchen or production area.
a. Off-premise catering
b. Accommodation catering
c. On-premise catering
d. Mobile catering

Yes, I know the answer No, I am guessing

______5. The caterer performs food preparation and service. The host will provide
all ingredients and the service materials—the catering was done in the host's house.
a. Off-premise catering
b. Accommodation catering
c. On-premise catering
d. Mobile catering

Yes, I know the answer No, I am guessing

______6. A type of on-premise catering that provides food and related services to
students, faculty, administrators and guests.
a. Hospital catering
b. Conventions and wedding
c. Mobile catering
d. University/college catering

Yes, I know the answer No, I am guessing

______7. Events may occur anywhere in the school property, but food preparation is
done in the school cafeteria.
a. Hospital catering
b. Conventions and wedding
c. High school/ Elementary School catering
d. University/college catering

Yes, I know the answer No, I am guessing

______8. The following are the classifications of catering segments, which one does
not belong?
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a. Commercial Segments
b. Non-commercial Segments
c. Military Segments
d. Government Segments

Yes, I know the answer No, I am guessing

______9. A catering that is done via moving from one place to another in a van or
truck which are preferably designed to carry food and equipment.
a. Mobile catering
b. Business catering
c. Special event catering
d. Supermarket catering

Yes, I know the answer No, I am guessing

______10. This type of catering provides food for weddings, anniversaries,

receptions, and large-scale parties.
a. Mobile catering
b. Business catering
c. Special event catering
d. Supermarket catering

Yes, I know the answer No, I am guessing

______11. The meals in preparation units are being prepared. They have to chill and
frozen in batches. Then these are distributed to units for reheating and serving.
a. Ready-to-eat meals
b. Chilled meals
c. Frozen meals
d. Instant cooked meals

Yes, I know the answer No, I am guessing

______12. One of the catering objectives is setting a standard to satisfy clients'

needs and wants regarding foods and services.
a. Financial objectives
b. Customer satisfaction objectives
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c. Both a and b
d. None of the above

Yes, I know the answer No, I am guessing

______13. It is a Chinese standard service w/ in their countries where all foods serve
on the guest table.
a. English service
b. Buffet service
c. Cafeteria service
d. Lauriat service

Yes, I know the answer No, I am guessing

______14. Which one is an example of a non-commercial foodservice provider?

a. Hotel caterers
b. Home-based caterers
c. Hospital caterers
d. Restaurant caterers

Yes, I know the answer No, I am guessing

______15. It is a method of identifying how much revenue must be generated before

an operation begins to make a profit.
a. Fixed pricing method
b. Breakeven method
c. Mixed pricing method
d. Individual pricing method

Yes, I know the answer No, I am guessing

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LESSON PROPER
BANQUET AND CATERING MANAGEMENT

A. THE MAIN TYPES OF CATERING

1. On-premise catering
2. Off-premise catering
3. Accommodation 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:

1. Hospital catering – Is the event that occurs within a hospital environment.
2. High School/Elementary School catering – May occur anywhere in the
school property, but food preparation is done in the school cafeteria.
3. University/College catering – provides food and related services to
students, faculty, administrators, and guests.

Types of off-premise catering:

1. Supermarket catering – provides items that can be picked up and taken
home or to another location.
2. Dual restaurant-catering operations – when a restaurant operator evolves
into catering services to strategically increase the efficiencies of the base
operation.
3. Conventions and weddings – provide food service to support professional,
business and social activities of a large group of people.
4. 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 –for-profit operations; financial goals include a profit

gained from revenue minus expenses.

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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. These eateries prioritize
financial expertise to be viable. They run on the model of churning out a limited
menu at a very rapid pace. The operators compete with each other, and their
business's unique selling price is 'food must be good and quick.' The company is
most likely to fail if either of these criteria is not achieved.

2. Non-commercial Segment – non-profit oriented operations; operate on a

breakeven basis/ or very minimal revenue for operating expenses. Catering
services provide complimentary services.
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. In non-commercial foodservice operations, the
institution/organization/enterprise within the business where the foodservice
operator is located benefits from the use, the operator may offer services at a
subsidiary. Business runs on numbers.
3. Military Segment – 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  Military functions

accounts
 Hotel/motel caterers  Diplomatic functions
 College/University
 Home-based caterers catering
 Restaurant/Catering  Recreational food
firms service
 Private clubs  School catering

 Social organizations

 Transportation food
services catering

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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 time-consuming 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.
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 start-up 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.

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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 separation time between cooking and
cooling is also necessary.
Chilling of foods requires the temperature to be brought down to 37-degree
Fahrenheit in 90 minutes or less.
There is a need to follow specific sous vide where food is chilled in plastic
pouches after creating a vacuum. To remove 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
on-demand 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. Before a major college game, barbecue chicken and ribs for fans, an elegant
dinner for two on a luxury yacht or food, staff and equipment for a spectacular
fundraiser with hundreds of guests

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2. Off-premise caterers meet all consumer types' needs, from the low-budget
customer searching for the most quantity and quality. For the least amount of money,
to the luxury customer with a limitless budget that requires the highest standard of
service, the best in food quality, and the finest in appointments-crystal cutlery, silver
plating, etc. lavish linen. Between these two extremes is the mid-scale business
segment, which needs more consistency than the low-budget sector, but less than
the high-cost industry.
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. Science is a matter of
measuring capital, workforce, and resources. Efficient off-premise caterers
understand the value of all dimensions –art and technology –and are willing to work
at both the artistic and financial levels.
4. There's only one chance of doing things right in off-premise catering. Many
gatherings, such as wedding ceremonies, happen only once in a lifetime. Such
events are planned annually, regularly, or daily. A caterer who fails to carry out all the
specifics of such an event to the client's satisfaction will not have another
opportunity.
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. As caterers are plowing their way to completing a catered function, thousands
of possible landmines can spoil an otherwise good affair.

Some examples include

Already running late for catering delivery, the catering van driver finds that all traffic
around the party site is in the gridlock. The traffic has been at a standstill, police say
it will be hours before congestion can be lifted, and customers and their guests are
patiently waiting for dinner. The wrong hot food truck is being sent to a wedding
reception. The mistake is not found until the car has entered the reception and the
bride and groom are ready to serve their guests. It will take more time to send the
right track with the food ordered. New customer orders and demands the caterer
deliver to the home where family members and friends will have gathered before the
funeral service. The caterer sends food upon arrival. The delivery person shall leave
without obtaining a signature. Upon his return, there is no one at home and no one
to receive payment form.

Advantages of Off-premise Catering

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Off-premise catering creates extra income for existing businesses such as

hotels, clubs, and restaurants. They will produce even more profit by offering other
services such as rental equipment, flowers, decoration, music, entertainment, and
other accessories.
Both the client and the caterer have hopes for the results of the session.
These requirements should be explicitly set out in a written contract. Payment for an
event is usually made directly to the manager or owner, avoiding an intermediary,
whether he is a wedding planner, on-site director of food and drinks, or one of the
caterer's staff members. This method of direct payment offers greater cash control,
and fewer people share money.
Planning is more reliable for off-premise caterers since parties are usually
booked weeks, months, or years in advance. Moreover, there are seasonal
variations in each region of the country, making sales forecasting much simpler. For
example, summer months in the South are usually less busy, but these are active
months in the North.
Off-site activities create large quantities of free word-of-mouth ads that can
develop potential companies without advertisement. Many off-premise caterers
believe that happy guests will either directly or indirectly book another party by
talking positively to friends and co-workers about the event and caterer. In other
words, one party might build a future.
Caterers often have the advantage of being selective with their customers.
There are no regulations that compel you to accept any catering requests. If the work
does not meet your expectations, you will respectfully decline. In sticky situations
where you've already started working with a client, find that your communication
styles just don't mesh or as sometimes happens with weddings. The client doesn't
take care of your suggestions, and you can't even tell who's really in charge — you
can walk away as long as you do so within the parameters of your written
agreement.
Off-premise catering also has some disadvantages: catering operators,
owners, and employees experience times of high stress during hectic times. The
deadline must be met. There are no reasons for breaking the catering time limit.
Stress is complicated by the fact that the workload is not varied equally over the
year. In most off-premise caterers, 80 percent of the activities are planned for 20
percent of the time. For the most part, weekends are usually busier than weekdays.
Some seasons, like Christmas, are typically more active than others. Of course,
caterers still need to manage general business hours!
Many left the catering industry, burnt out by relentless stress and high energy
demands. The seasonality of the company makes it difficult to find workers at some
times. Revenues are erratic, making it very difficult to manage cash, especially
during the slower periods when expenditure continues, but income does not.

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Many hoteliers and restaurateurs find the rigors of off-premise catering to be

too intense. Some of them stopped after recognizing the complexity of catering away
from their activities. They feel that the financial benefits are inadequate compared to
the effort needed to prepare for off-site activities.
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:
a. Hospitals
b. Schools
c. Colleges and Universities
d. Business Dining Zones
e. Military Units
f. 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.
These are offered for the convenience to the customer.
Their mode can categorize such operations:
1. Recreation - Includes all foodservice offered as a part of a recreation
business, such as sports arenas, zoos, movie theaters, and museums.
2. 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.
3. Transportation - Transportation foodservice can be divided into two
categories:
a. Foodservice During Travel - Airplane food, dining on long-distance trains,
and foodservice on cruise ships.
b. 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
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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.
The 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

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of the staff, equipment, and procedures to ensure proper compliance with

HACCP standards.

Elements of a Catering Plan

1. Budget – a financial, tactical, single-use plan to set the parameters for each
event.
2. 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.
3. Location – The event will occur, either in its venue, the restaurant's site, or
other preference areas.
4. Number of Guests – The clients or visitors who will be present at the food-
catering affair.
5. 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.

Catering Objectives
1. Financial objectives – Setting a target revenue based on financial targets
that are sensitive to client needs
2. 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.
 Human errors – Apprenticeship training is a must in a catering company. It
allows the workers to align themselves with the real food service situation.
 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.
 Time constraints – Lacking or shortening preparation time.
 Natural disasters – Typhoon and heavy rains are some disasters that
could interrupt catering planning and good service.
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2. Human Resource or Communication Barriers- A form of barrier created by

personnel and disrupting the catering components.

 Human errors – Errors committed by the administrative staff could have a

detrimental impact on the catering case.
 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.
 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 needed to produce good quality meals before assembling the
food materials. It is a thought-provoking 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
1. Satisfy client’s needs
2. Staff skills
3. Seasonal availability of food
4. Quality and relative cost of food
5. Cost of labor
6. Pre-determined points of margins
7. Nutritional needs of the client
8. Presentation and service style
9. 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.

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• 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 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
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
The things without impacting the food-cost percentage and the sale price can
be adjusted.
 Mixed pricing
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
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.

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Types of Table Service and Style of Service

• Hash House Service - It is a slang term for general terrible service.

 Cafeteria Service - The guest, collects their meals on a tray as they select
food items from the race.

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 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.

 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.

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 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 food has been prepared in front of the guest.

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E. FUNCTION OPERATIONS

Function Sheet Information

 The name of the guest
 Type of function
 Date and time of the function
 Guaranteed number of guests
 Room allocation
 Floor plan
 Menu and beverage list
 The timing schedule for the service of food, beverages, and guest
activities:
 Specially request items or services.
 Price and billing procedure
 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.
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.

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Beverage Service at Function

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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LEARNING INSIGHT

The most important I have learned in this lesson:

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_______________________________________________________

How will I use what I've learned in the future?

___________________________________________________________________
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Does the lesson leave you with any questions?

___________________________________________________________________
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POST-TEST

Direction: Read the following statement carefully. Write your answer on the space
provided. (2 pts. each)

IDENTIFYING TRUE OR FALSE:

_______1. Supermarket catering provides items that can be picked up and taken
home or to another location.
_______2. Hospital catering is an example of a commercial food catering service.
_______3. Menu pricing is an important management function that is directly related
to a foodservice operation's overall profitability.
_______4. Mobile catering is a catering service; business caterers provide food for
business meetings, lunches, conferences, training sessions, and corporate parties.
_______5. Off-premise events generate tremendous amounts of free word-of-mouth
advertising, which can produce future business without the necessity of advertising.
_______6. 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.
_______7. The advantage of ready-to-eat or pre-prepared meals is the large storage
spaces, electricity-dependent, and cold storage freezers requirements.
_______8. Individual course pricing offers every course item on the menu for a
separate per-person price. Customers may create their menu according to individual
preferences and budgets.
_______9. Menu planning is the most important factor in making the overall catering
plan. The menu is one of the functions required before assembling the food materials
to produce quality meals.
_______10. Communication Barriers is a type of barrier caused by staff that disrupts
the elements of a catering event.

ENUMERATION:
Give at least five (5) elements of a catering plan:
1. _____________________________
2. _____________________________
3. _____________________________
4. _____________________________

5. _____________________________

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FINAL REQUIREMENTS

(GROUP ACTIVITY)
 Menu listing and quantifying recipe (Applying Recipe Costing) for a
Catering Services in a School Canteen.
 The instructor will provide a Costing Form for each group.

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CHAPTER 9:
MARKETING IN THE FOOD SERVICE INDUSTRY

CONTENT:
A. Definition and Marketing Mix and Promotion in Food Service
B. Marketing Concept Philosophies
C. Marketing MixDURATION:
TIME and Promotion in Food Service
3 HOURS
D. Importance of Marketing School Foodservice Initiatives

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. You can learn about the concept of marketing and its
importance in the school foodservice industry in this unit.

OBJECTIVES

LO 1. Define the marketing concept;

LO 2. Discuss marketing as a managerial function; and
LO 3. Explain the marketing mix in school foodservice.

PRE-TEST
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Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided and check the box under each
question. (2 pts. each)
______1. It is an organizational concept and a collection of processes for creating,
interacting, delivering value to customers, and managing customer relationships
that benefit the organizations and stakeholders.
a. Strategy
b. Marketing
c. Association
d. Service

Yes, I know the answer No, I am guessing

______2. It focuses mainly on the enterprises' desire to sell products for revenue.
a. Profit
b. Marketing
c. Selling
d. Bartering

Yes, I know the answer No, I am guessing

______3. It 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.
a. Marketing mix
b. 5P’s in marketing
c. Independent marketing
d. Promotion

Yes, I know the answer No, I am guessing

______4. What are the five (5) P’s in marketing?

a. Product, price, promotion, place, and packaging.
b. Passion, patience, perfect, peaceful and pleasant
c. Production, promotion, presence, payment, and play
d. None of the above

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Yes, I know the answer No, I am guessing

______5. Marketing can now happen via phone, fax, email, internet, automated
voice system.
a. Not true
b. True
c. Sometimes
d. Never

Yes, I know the answer No, I am guessing

______6. Word of mouth communication, social media publicity, customer-

generated media, customer experiences with other services providers, and
customer needs are what?
a. Points to consider that the product is popular
b. Identifying what is trending in the market
c. Customers feedback
d. Key factors that influence customer expectations

Yes, I know the answer No, I am guessing

______7. Appropriate and accurate communication about services is the

responsibility of ____________.
a. Market owners
b. Market sources
c. Marketing campaign
d. Marketing plan

Yes, I know the answer No, I am guessing

______8. Some important marketing strategies that can work in School cafeterias
and campus initiative, as recommended by the school's head and officials, are the
following, EXCEPT;
a. Increased quantity, quality, variety of fresh seasonal produce.
b. Increased nutritional and packaging of grains.
c. More cafeterias providing accurate nutritional information.
d. Allowing vendors to sell junk foods to students for big revenue.

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Yes, I know the answer No, I am guessing

______9. The unique feature, strength, values, core of the enterprise needs to be
perceived.
a. Price
b. People
c. Product
d. Promotion

Yes, I know the answer No, I am guessing

______10. It covers all personnel involved in the organization to define the culture of
the unit. The define the enterprise and also decide the growth of the unit.
a. People
b. Price
c. Product
d. Process

Yes, I know the answer No, I am guessing

______11. Decision: Menu Planning and design: Focused brainstorming sessions

and team meetings to understand current consumer/student tastes and add a clash
to the menu.
a. Marketing not applied
b. Marketing applied

Yes, I know the answer No, I am guessing

______12. Decision: Guest Service: “Sorry to keep you waiting as our staff is short
today due to sick leaves.”
a. Marketing not applied
b. Marketing applied

Yes, I know the answer No, I am guessing

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______13. Decision: Guest Requests: 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?"
a. Marketing not applied
b. Marketing applied

Yes, I know the answer No, I am guessing

______14. It refers 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.
a. Marketing campaign
b. Promotion
c. Advertising
d. Feedback

Yes, I know the answer No, I am guessing

______15. It requires a manager in an enterprise to harmonize three main tasks.

What are those main tasks?
a. Managing a business, managing managers, and managing workers.
b. Managing product, managing production, and collecting revenue.
c. Managing risks, managing accidents, and addressing weaknesses.
d. Managing profit, managing property, and managing wealth.

Yes, I know the answer No, I am guessing

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LESSON PROPER
MARKETING IN SCHOOL FOODSERVICE INDUSTRY

A. DEFINITION AND MARKETING MIX AND PROMOTION IN FOOD SERVICE

The definition of marketing can be customized as per the services. 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. A process of exchange
between two parties.’
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. 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-
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:
 Low volume
 Poor sales revenue
 Frequent bankruptcy

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. 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
product-service blend is structured to fulfill the public/students' needs and
requirements.

B. MARKETING CONCEPT PHILOSOPHIES

1. Decision: Menu Planning and design
 Marketing Applied: Focused brainstorming sessions and team
meetings to understand current consumer/student tastes and add a
clash to the menu.

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 Marketing Not Applied: I like fried chicken, so let’s add that to the
menu!
2. Decision: Pricing
 Marketing applied: How will our customers/students behave if we
increase our weekday’s menu price value?
 Marketing Not Applied: Let’s increase the pricing on our weekday’s
menu as we did that last summer! Marketing in Food Service.

3. Decision: Guest Service

 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?"
 Marketing Not Applied: “Sorry to keep you waiting as our staff is short
today due to sick leaves.”
4. Decision: Guest Requests
 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?"
 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

The marketing mix simply 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. 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. 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. Food promotions act like publicity for the place, help in its reintroduction
after renovations or upgrade, and are essential for special occasion planning. Food
promotions may be in the form of internal advertisements, tie-up with other
hospitality units, and full destination promotions. You will learn more about food
promotions and marketing in hospital care settings further in this section.
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. 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:

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• Managing a business
• Managing managers
• Managing workers
It is essential to understand that the managers need to learn about the main
marketing elements for every enterprise.
• 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 possible way.
• Price: The point at which any product is sold is the main face of marketing
brainstorming sessions. It ensures potential buyers are reached out.
• 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.
• 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.
• 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.

Food and Services industry marketing is different. It is customer-oriented.

Excellent customer service involves ongoing support from the enterprise and
creating brand identity and ultimate success.
It includes answering questions, taking requests, engaging with billing,
managing appeals, making appointments, etc. These essential functions can make
or break the relationship of a company with its customers. Customer experience can
have a massive effect on brand identity for distribution, manufacturing, and
consumer product companies.
Due to its role in generating expectations and retaining customer
relationships, customer service has been known as the company's front door or face.
The face of customer service has changed the influx of technology. Now face to face
interaction can be bypassed with telephonic communication. This has a significant
impact on marketing in the food and beverage sector.
For instance, calling Pizza Hut delivery at home is a convenient means to
order food. One may want to contain only a large pizza with vegetables. Still,
customer representatives' subtle marketing by sharing an order of the day or deal of
the day or a little extra garlic bread is a marketing technique.

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The advent and rapid spread of effective yet much-maligned automated voice
response systems have turned personal customer service in many companies into
menu-driven, computerized exchanges. In almost every industry and business
background, customers experience these types of systems. Many are still frustrating,
for example, when the system has a lengthy, confusing list of menu options or when
no menu choice seems to suit the call's intent.
Similarly, consumers become agitated when they cannot quickly get out of the
automated system or when there is no option to inform a live representative.
Marketing can now happen via phone, fax, email, internet, automated voice
system.
The food and beverage industry depends on service. A major cause of poorly
perceived service is the difference between what a firm promises about service and
its delivery. Customer preferences are formed by factors that are both uncontrollable
and company-controlled.
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.
Marketing communication is a more complex form today. Customers receive
marketing information about goods and services from a limited number of sources,
usually through television and newspaper. Marketers may easily communicate a
consistent brand picture from a small range of outlets, and organize promises.
Today's consumers of both goods and services receive communication from a
far wider variety of marketing vehicles- websites, direct mail, movie theatre
advertising, email solicitation, targeted magazines, and a host of sales promotions.
Communications innovations in the past five years are now being added to the
communications mix in ways that change everything: Buzz and blogs, virtual
communities like WhatsApp, YouTube, Instagram. Consumers of services receive
additional communication from services(apps), customer service departments, and
everyday service encounters with employees. These service interactions add to the
variety, volume, and complexity of information a customer receives. While a
company cannot control outside sources, ensuring that messages from all company
sources are consistent is a significant challenge for marketers of services.
Any business that disseminates information across multiple platforms must be
assured that consumers receive clear communications and commitments. These
channels involve not only marketing contact messages coming directly from the
organization, but also personal messages sent to the customers by employees.

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Communications and the Services Marketing Triangle

Fig. 13.1 Marketing Triangle Source: This is the communication and services marketing
triangle from M.J. Bitner, “Building Service 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).

What happens when marketing fails to occur in the foodservice sector?

Imagine seeing an advertisement for service and a special sandwich from
subways, then going to the local round the corner subway outlet and not finding the
product available. It is failed marketing. Delivering what you communicate is
essential in the food and beverage service sector. This demonstrates that integrated
marketing communications have not been standardized. There are various aspects
of communication that need to be followed in marketing. The sales department
develops and executes sales communication. The marketing department prepares
and disseminates advertising. A public relations firm is responsible for publicity.
Functional specialists handle sales promotions, direct marketing, company websites.
The human resources department trains frontline employees for service interactions,
and still, another area is responsible for the customer service department. All
departments have to channelize communication efforts for coordination and adopting
the concept of integrated marketing communications (IMC).
Integrated marketing communications builds a strong brand identity in the
market place by tying together and reinforcing all your images and messages. IMC
means that all your corporate messages, positioning and photos, and identity are
coordinated across all the venues. It means your PR materials are saying the same
things as your direct mail campaign, and your advertisement looks and sounds the
same as you do on your brand website.

Management of Customer Expectations: Marketing Priority #1.

Appropriate and accurate communication about services is the responsibility
of the marketing campaign. It also needs to be in line with the same operations.

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Marketing compels what is offered in actual use; operations delivers what is

promised. In advertising, personal selling, external communication, and unrealistic
expectations, real encounters will disappoint customers. Because of increasing
deregulation and intensifying competition in the service sector, many service firms
feel pressure to acquire new business and meet or beat the competition. The greater
the extent to which a service firm feels pressured to generate new customers and
perceives that the industry norm is to over-promise, the greater its propensity to
over-promise.

Five Major Approaches to Solving the Channels of Service Communication

 Address Service Intangibility

 Use the Narrative to demonstrate the service experience
 Present vivid
 Use interactive imagery
 Focus on tangibles
 Using the symbols of the brand to make the service visible.
 Feature service employees in communication.
 Use Buzz or viral marketing.
 Aim messages to influences.
 Create advertising that generates talk because it is humorous,
compelling, or unique.
 Feature satisfied customers in the communication.
 Generate word of mouth through employee relationships.

D. IMPORTANCE OF MARKETING SCHOOL FOODSERVICE INITIATIVES

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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

Some vital marketing strategies that can work in School cafeterias and
campus initiative, as recommended by the school's head and officials are:
• Increased quantity, quality, variety of fresh seasonal produce.
• Increased nutritional and packaging of grains.
• Revamped healthy vending options and labeling.
• More kitchens with no trans-fat, reduced saturated fat.
• Expanded offering of high fiber and lean protein sources.
• Reformulated lower caloric, sugar, sodium energy.
• More cafeterias are providing accurate nutritional information.
• Pricing strategies to healthy incentive selections of meals.
• Creating policies regarding the presence of healthy meal restaurants within
the school.
• 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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LEARNING INSIGHT

The most important I have learned in this lesson:

___________________________________________________________________
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_______________________________________________________

How will I use what I've learned in the future?

___________________________________________________________________
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Does the lesson leave you with any questions?

___________________________________________________________________
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POST-TEST

Direction: Read the following statement carefully. Write your answer on the space
provided. (2 pts. each)
IDENTIFICATION:
____________1. It is an organizational feature and a set of processes to develop,
interact, and deliver value to clients and to manage customer relationships in ways
that favor organizations and their stakeholders. marketing
____________2. It focuses mainly on the enterprises' desire to sell products for
revenue. selling
____________3. 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 possible way. Product/Service
____________4. It covers all personnel involved in the organization to define the
culture of the unit. The define the enterprise and also decide the growth of the unit.
people
____________5. The point at which any product is sold is the main face of marketing
brainstorming sessions. It ensures potential buyers are reached out. price
____________6. 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. promotion
____________7. Managing a business
____________8. It requires a manager in an enterprise to harmonize three main
tasks. What are those main tasks? Managing managers
____________9. Managing workers
____________10. It 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. Marketing mix

ENUMERATION:
Give at least 5 important marketing strategies that can work in School cafeterias and
campus initiative, as recommended by the school’s head and officials:
1._________________________________________

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2._________________________________________
3._________________________________________
4._________________________________________
5._________________________________________

FINAL REQUIREMENTS

(PRESENTATION)
 The students will present a marketing strategy in school foodservice using
the 4P’s of marketing.

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CHAPTER 10:
ENVIRONMENTAL MANAGEMENT AND CONSERVATION
IN THE FOOD SERVICE INDUSTRY

CONTENT:
A. Conservation of Natural Resources
B. Water Conservation
C. Solid Waste Management
D. Environmental Issues in The Food Service Industry
E. International Standardization Organization Iso 14001
F. TIME DURATION:
Environmental Management 3 System
HOURS
G. Benefits of Implementing Ems in the Food Service Industry
H. Barriers to Implementing
INTRODUCTION Ems

Food services are now finding ways to save water and electricity. This,
along with efforts surrounding solid waste disposal and reduction, will have a huge
effect on more global attempts to protect the environment and conserve natural
resources.
Food services are actively engaged in solid waste management initiatives
that involve the reduction and recycling of almost every waste product produced in
the operation and waste stream analysis and audits. Examples of these are
mentioned in this chapter.

OBJECTIVES

LO 1. Understand the environmental value of food services industry;

LO 2. Discuss the environmental issue in the foodservice industry;
LO 3. Describe what is International Standardization Organization Iso 14001; and
LO 4. Identify the benefits and barriers to implementing an environmental
management system in the foodservice industry.

PRE-TEST
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Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your reply on the space provided and check the box under each
question. (2 pts. each)

_____ 1. Which one do you think is one of the major contributors to the amount of
solid waste generated in our environment?
a. Foodservice operators
b. Market vendors
c. Household
d. Institutions

Yes, I know the answer No, I am guessing

_____ 2. In most commercial kitchens the single biggest controllable user of

electricity is what?
a. Heating water
b. Lighting
c. Ventilation system
d. Use of equipment

Yes, I know the answer No, I am guessing

_____ 3. A system that is known as the complimentary usage of a range of waste

management methods to control the urban solid waste stream in a safe and efficient
manner with the least effect harmful to human health and the environment.
a. Energy-saving management system
b. Environmental management system
c. Integrated solid waste management system
d. Waste assessment system

Yes, I know the answer No, I am guessing

_____ 4. 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.
a. Recycling
b. Composting
c. Conserving
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d. Reducing

Yes, I know the answer No, I am guessing

_____ 5. The following statement is the goals of the Solid Waste Management
System, except:
a. Reduce air and groundwater pollution.
b. Reduce the volume of waste.
c. Use resources and materials to safely remove before final disposal
d. Collect the reusable solid waste product for selling.

Yes, I know the answer No, I am guessing

_____ 6. What do you call a system that helps organizations identify, manage,
monitor, and control their environmental issues in a ‘holistic’ manner?

a. Environmental management system

b. Environmental mining system
c. Environmental monitoring system
d. Environmental man-made system

Yes, I know the answer No, I am guessing

_____ 7. What do you call to design and manufacture of products and packaging
with minimum toxic content, a minimum volume of material, and/or a longer useful
life?
a. Waste assessment
b. Source reduction
c. Composting
d. Water conservation

Yes, I know the answer No, I am guessing

_____ 8. Which one below described 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?
a. Factors affect the amount of waste generated.

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b. Different solid waste in foodservice.

c. Factors to be considered on how to conserve energy.
d. None of the above.

Yes, I know the answer No, I am guessing

_____ 9. A simple practice such as turning off faucets completely and running
dishwashers at full capacity is an example of what?

a. Composting
b. Water conservation
c. Solid waste management
d. Energy conservation

Yes, I know the answer No, I am guessing

_____ 10. In energy conservation suggestions for use of equipment in foodservice

establishments, this is one of the more energy-intensive aspects of an operation.
a. HVAC system
b. Dishwashing
c. Cooking equipment
d. Water Heating

Yes, I know the answer No, I am guessing

_____ 11. The biological breakdown of organic matter under-regulated, aerobic

conditions by microorganisms to a relatively stable, hummus-like material called
compost which is used as fertilizer.

a. Composting
b. Recycling
c. Reducing
d. Wasting

Yes, I know the answer No, I am guessing

_____ 12. It can be converted to one gallon of biodiesel by warming in a stainless-

steel reactor and then treated with methanol and lye. What kind of oil is it according
to the US military engineers?
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a. Fat oil
b. Crude oil
c. Cooking oil
d. Petroleum

Yes, I know the answer No, I am guessing

_____13. It is an internationally accepted principle that lays down criteria for an

environmental management framework.
a. International Security Organization
b. International Standardization Organization
c. International Service Organization
d. International System Organization

Yes, I know the answer No, I am guessing

_____ 14. Environmental issues in the foodservice industry are as follows, which is
not belong?
a. Packaging
b. Food wastage
c. Transportation of foods
d. Prices of seasonal foods

Yes, I know the answer No, I am guessing

_____ 15. Which of the following below is/are the benefits of implementing an
environmental management system in the foodservice industry?
a. Continual improvement through pollution prevention initiatives.
b. Reduced environmental risk.
c. Assuring regulatory compliance.
d. All of the above

Yes, I know the answer No, I am guessing

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LESSON PROPER
FOOD HYGIENE, SAFETY, AND SANITATION

In this country, we produce over 230 million tons of solid waste a year. The
Environmental Protection Agency reports that each person is responsible for
approximately 4.6 pounds a day. Food service operation is one of the significant
contributors to the amount of solid waste produced. As the cost of disposing of this
waste, and the desire of the user to protect the environment and conserve natural
resources. Increase annual foodservice operations are searching for environmentally
and economically sustainable ways to dispose of or reduce the solid waste they
produce.
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
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.
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 latest advances in equipment and
technology are possible to reduce energy usage and save money. These should be
carefully considered for the costs and resources that management can deliver.
The Ventilation System. 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 air-conditioned or heated at most
locations and most times of the year. 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. Some electrical utility
companies now have an overview of the market for air conditioning and special
cooling control systems.
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.

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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 more efficiently than heating smaller
quantities of food.

Some energy-saving guidelines for the use of foodservice equipment are as

follows:
 Heating, Ventilation Air Conditioning Systems (HVAC systems account for
up to half of an operation’s energy use)
 Water heating (heating water is one of the most energy-intensive aspects of
operation)
 Dishwashing (The size of the dishwasher to handle average maximum
requirement)
 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.

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:
 Appliances
 Automobile tires
 Newspapers
 Clothing
 Boxes
 Disposable tableware
 Office and classroom paper
 Wood pallets
 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.
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The Hierarchy of Integrated Solid Waste Management:

 Source reduction including reuse of materials
 Recycling of materials including composting
 Waste combustion with energy recovery
 Use of landfills

Source Reduction
It refers to the manufacture of goods and packaging with minimal hazardous
content, reduced material volume, and/or longer service life.
Recycling
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
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:
 Composting reduces pollution.
 Composting reduces landfill costs.
 Composting conserve resources.
 Composting produces healthy soil.

Animal Feed
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.
Fat to Fuel
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

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
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.
1. Collect all waste from the opening to the closing of the operation.

2. Sorting by type of waste

3. Weighing each category of waste products.

4. A waste audit is a method of assessing the quantities and forms of waste

generated by an operation.
5. Instead of taking a full inventory of the waste produced by a day, random
samples are collected over at least one week.

C. ENVIRONMENTAL ISSUES IN THE FOOD SERVICE INDUSTRY

The Micro and Macro Environment

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. It is usually divided into two
groups, i.e. micro-environment and macro-environment.

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Microenvironment refers to an environment that is in direct contact with a

business entity that can have an immediate impact on regular business activities. It
is connected to a specific environment in which the company works.

The microenvironment is a selection of all the powers that are close to the
business. These forces are very specific only to the said sector. They can affect the
efficiency and day-to-day operations of the organization, but only in the short term.
Its components include manufacturers, rivals, marketing intermediaries, consumers,
and the company itself.

Organization

Customers Supplier

Micro
Environment

Competitors Market

Intermidiarie
s

Socio
Cultural

Population
and
Global Demographi
cs

Macro
Environment

Technologica
Economic
l

Legal-
Political

The environmental issues in the foodservice industry are as follows:

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 Food processing loss.

 Food wastage.
 Packaging.
 Energy Efficiency.
 Transportation of foods.
 Water consumption
 Waste management. (Roy et al., 2014).

D. INTERNATIONAL STANDARDIZATION ORGANIZATION ISO 14001

It is an internationally accepted principle that lays down criteria for an

environmental management framework.
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.

E. 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 are as follows.
1. Environment policy
2. Planning
3. Implementation and operation
4. Checking and corrective action
5. Management review.

 Environmental policy: Commits top management to regulatory enforcement,

emissions reduction, and continuous enhancement of environmental
efficiency.
 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).
 Implementation and operation are a factor that will lead the company to
deliver on environmental policy commitments. The required structure and the
unique roles assigned to employees across divisions are to be established.

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 Checking and correcting: It needs protocols to be in place for tracking and

evaluating environmental parameters, efficiency, and progress related to goals
and targets.
 Management review: ISO 14001 is required periodically to determine
whether any policy changes that reflect the commitment of the top
management are needed.

F. BENEFITS OF IMPLEMENTING EMS IN THE FOOD SERVICE INDUSTRY

 Continued progress by measures to reduce pollution.

 Minimized environmental risks.
 Effective management of costs
 Assuring regulatory compliance.
 Enhancing staff morale.
 Improved public

G. BARRIERS TO IMPLEMENTING EMS

 Lack of dedication and exposure to top management.

 Regular shifts in staff and top management.
 Resources.
 The EMS is not regarded as the responsibility of the entire organization.

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LEARNING INSIGHT

The most important I have learned in this lesson:

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_______________________________________________________

How will I use what I've learned in the future?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
____________________________________________

Does the lesson leave you with any questions?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_______________________________________________________

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POST-TEST

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided. (2 pts. each)

_____ 1. The one of the major contributors to the amount of solid waste generated in
our environment.

a. Foodservice operators
b. Market vendors
c. Household
d. Institutions

_____ 2. In most commercial kitchens the single biggest controllable user of

electricity.
a. Heating water
b. Lighting
c. Ventilation system
d. Use of equipment

_____ 3. A system that is known as the complimentary usage of a range of waste

management methods to control the urban solid waste stream in a safe and efficient
manner with the least effect harmful to human health and the environment.
a. Energy-saving management system
b. Environmental management system
c. Integrated solid waste management system
d. Waste assessment system

_____ 4. 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.
a. Recycling
b. Composting
c. Conserving
d. Reducing

_____ 5. The following statement is the goals of the Solid Waste Management
System, except:
a. Reduce air and groundwater pollution.
b. Reduce the volume of waste.
c. Use resources and materials to safely remove before final disposal.
d. Collect the reusable solid waste product for selling.

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_____ 6. What do you call a system that helps organizations identify, manage,
monitor, and control their environmental issues in a ‘holistic’ manner?

a. Environmental management system

b. Environmental mining system
c. Environmental monitoring system
d. Environmental man-made system

_____ 7. What do you call to design and manufacture of products and packaging
with minimum toxic content, a minimum volume of material, and/or a longer useful
life?
a. Waste assessment
b. Source reduction
c. Composting
d. Water conservation

_____ 8. Which one is better described for 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?
a. Factors affect the amount of waste generated.
b. Different solid waste in foodservice.
c. Factors to be considered on how to conserve energy.
d. None of the above.

_____ 9. A simple practice such as turning off faucets completely and running
dishwashers at full capacity is an example of what?
a. Composting
b. Water conservation
c. Solid waste management
d. Energy conservation

_____ 10. In energy conservation suggestions for use of equipment in foodservice

establishments, this is one of the more energy-intensive aspects of an operation.
a. HVAC system
b. Dishwashing
c. Cooking equipment
d. Water Heating

_____ 11. The biological breakdown of organic matter under-regulated aerobic

conditions by microorganisms to a relatively stable, hummus-like material called
compost which is used as fertilizer.
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a. Composting
b. Recycling
c. Reducing
d. Wasting

_____ 12. It can be converted to one gallon of biodiesel by warming in a stainless-

steel reactor and then treated with methanol and lye. What kind of oil is it according
to the US military engineers?

a. Fat oil
b. Crude oil
c. Cooking oil
d. Petroleum

_____13. It is an internationally accepted principle that lays down criteria for an

environmental management framework.
a. International Security Organization
b. International Standardization Organization
c. International Service Organization
d. International System Organization

_____ 14. Environmental issues in the foodservice industry are as follows, which is
not belong?
a. Packaging
b. Food wastage
c. Transportation of foods
d. Prices of seasonal foods

_____ 15. Which of the following below is/are the benefits of implementing an
environmental management system in the foodservice industry?
a. Continual improvement through pollution prevention initiatives.
b. Reduced environmental risk.
c. Assuring regulatory compliance.
d. All of the above

FINAL REQUIREMENTS

(GROUP DYNAMICS/PRESENTATION)
 The students/groups will present a case study about the impact of
environmental management and conservation in school foodservice.
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SUGGESTED READINGS AND WEBSITES

CHAPTER 1

 https://prezi.com/bbj6qzatgduv/development-of-the-food-service-industry/
 https://study.com/academy/lesson/food-service-industry-definition-history.
 The Food Service Industry: Trends and Changing Structure in The New
Millennium

CHAPTER 2

 February 6, 2007 DO 8, s. 2007 Revised Implementing Guidelines on the

Operation and Management of School Canteens in Public Elementary and
Secondary Schools

 March 14, 2017 DO 13, s. 2017 Policy and Guidelines on Healthy Food and
Beverage Choices in Schools and in DepEd Offices

CHAPTER 3

 Food Sanitation Safety and Hygiene Chapter 1-

https://www.slideshare.net/anasomoray/food-sanitation-safety-hygiene-
chapter-1
 Food Safety and Sanitation by Gretchen Elkins, MBA-
https://www.cacfp.org/files/1314/6185/5535/Food_Safety_and_Sanitation_for_
CACFP_Slide_Print.pdf
 Food Safety Training Video-
https://www.youtube.com/watch?v=KBvU4Bmu5O0

CHAPTER 4
 Functions of F&B Operations-
https://ms3304hospitalitymgt.wordpress.com/2012/02/28/functions-of-fb-
operations/.
 FOOD SERVICE IN THE HOSPITALITY INDUSTRY-
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https://psu.pb.unizin.org/hmd329/chapter/ch1/
 Food and Beverage Service-
https://www.youtube.com/watch?v=l1yN0KUHgoc

CHAPTER 5

 Functions of Management in Food Service Content Writer: Dr. V. Premala

Priyadharsini-
http://epgp.inflibnet.ac.in/epgpdata/uploads/epgp_content/S000827HE/P0012
27/M012015/ET/1458121599et06.pdf
 Tina Khanna, Senior Nutritionist, Diet and Diabetes Educator, Delhi University,
Medanta “FOOD SERVICE MANAGEMENT” Units (1-14), 2018
 Foodservice Industry: Definition and History-
https://study.com/academy/lesson/food-service-industry-definition-history.html

CHAPTER 6
 Kitchen in the Food Service Industry-
https://www.meiko.info/en/magazine/kitchen-planning-in-food-service/
 Facility Layout Planning of Central Kitchen in Food Service Industry:
Application to the Real-Scale Problem-
https://pos.toasttab.com/blog/on-the-line/restaurant-kitchen-designs

CHAPTER 7

 https://www.foodserviceequipmentjournal.com/
 https://psu.pb.unizin.org/hmd329/back-matter/appendixb/
 https://www.youtube.com/playlist?
list=PLRSHjg6yKogiK2hOTFXgNKg3DGBQqNv6x

CHAPTER 8

 https://www.marketresearch.com/Food-Beverage-c84/Food-Service-
Hospitality-c169/Catering
 https://ncert.nic.in/textbook/pdf/lehe104.pdf
 https://study.com/directory/category/Culinary_Arts_and_Personal_Services/C
ulinary_Arts_and_Culinary_Services/Catering_and_Restaurant_Management.
html
 https://sites.google.com/site/sajitrawathotelmanagent/-introduction-to-
catering-industr
 https://www.youtube.com/watch?v=W0itZlhWS00

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CHAPTER 9

 https://www.businesswire.com/news/home/20180227005853/en/Dominant-
Marketing-Strategies-Food-Beverage-Industry-Players#:~:text=Product
%20packaging%20is%20one%20of,aspects%20that%20get%20customer
%20attention.
 Five Keys to Foodservice Marketing by Chad Stamm
 Creative marketing for the foodservice industry: A practitioner's handbook by
William P. Fisher

CHAPTER 10
 https://www.slideshare.net/Eyramking/environmental-management-in-the-
food-service-industry
 Environmental, Social and Economic Sustainability Indicators Applied to Food
Services: A Systematic Review
 How to Run an Environmentally Friendly Restaurant (11 Ways to Go
Green)-https://www.buzztime.com/business/blog/restaurant-sustainability-11-
ways-limit-environmental-footprint/

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GLOSSARY

 Foodservice industry- defines in its broadest sense to mean all

establishments where food regularly served outside the home. Such
establishment includes restaurant, hotel or motel, and department store dining
rooms, coffee shops, family restaurants, and fast-food outlets.
 Conventional- Menu items are prepared in the same kitchen facilities where
the meals are served and held for a brief period, either hot or cold, before
serving time.
 Ready-prepared- Foods are prepared at the premises in the ready prepared
method, then chilled or frozen and processed at some later time for use. So,
food is "packed,"
 Commissary- 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.
 Assembly/serve - The assembly method demands the processing of food on-
site. This has contributed to the use of the word "kitchen less kitchen."
 Management- is an efficient resource to attain the use of the assigned goals
of the organization.
 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.
 D. DO 8, S. 2007 – a revised implementing guidelines on the operation and
management of school canteens in public elementary and secondary schools
 DEPED- Department of Education
 CDA- Cooperative Development Authority
 Hazard Analysis Critical Control Point or HACCP - It is a new strategy that
health ministries and communities follow to reduce food safety risks in
foodservice organizations.
 Hazards- unacceptable consumer risks.
 Risk- a likely occurrence of a hazard.
 Critical limit: the parameters within each physical, biological, and chemical risk
must be controlled.
 Deviation- Failure to control a critical risk.
 Preventive measure- means to include, destroy, eliminate, or to reduce the
hazard.
 Verification- means, methods, procedures, and tests to determine if the
HACCP system complies with the HACCP plan.
 A ’la carte menu- offers a large variety of dishes that are individually priced.
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 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.
 Intermediaries- Product movement through the distribution system is guided
by intermediary or middleman work.
 Middlemen- Goes between producers, distributors, and consumers.
 Broker- It serves as a sales representative for a manufacturer or
manufacturer group.
 Prime Vending- Prime vending is a purchasing method that has gained
popularity and acceptance over the past several years among restaurants and
non-commercial buyers.
 Acquisition – Selecting the best applicants and hiring them.
 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.
 Guerilla Marketing-defines an innovative and inventive marketing technique
aimed at generating maximum results with the limited resources available.
 Ergonomics- is the interdisciplinary science that explores human capabilities
and limitations and uses this knowledge to improve the design of things that
people use and the way they work.
 Dough arm- It handles heavy and bulky ingredients such as low-speed bread
dough.
 Centrifugal- It works by crushing fruits. It is quick and yields plain juice.
 Masticating- It works longer to yield juice of specified texture and
consistency.
 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.
 Nutcracker- It is used for breaking hard nut shells like almonds, walnuts,
hazelnuts, pine nuts, pistachio, and palm nuts.
 Santoku knife- Originated in Japan, this knife is used for cutting, dicing, and
mincing. (Santoku = Three virtues)

 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.
 Hash House Service - It is a slang term for general terrible service.
 Smorgasbord Service - Guest select from a presentation of food items, hot
or cold, serving themselves directly on to their plates without service staff.
 Lauriat Service- is a Chinese standard service w/ in their countries where all
foods served on the guest table.
 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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 HVAC- Heating, Ventilation Air Conditioning (systems account for up to half of

an operation’s energy use)
 Source Reduction- It refers to the manufacture of goods and packaging with
minimal hazardous content, reduced material volume, and/or longer service
life.
 Microenvironment- refers to an environment that is in direct contact with a
business entity that can have an immediate impact on regular business
activities.
 ISO 14001- An environmental management framework allows companies to
'holistically' define, track, monitor, and regulate their environmental problems.
 EMS- Environmental Management System

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ANSWER KEY

CHAPTER 1
PRE-TEST POST-TEST
1. C 1. C
2. C 2. C
3. C 3. C
4. C 4. C
5. A 5. A
6. C 6. C
7. B 7. B
8. C 8. C
9. C 9. C
10. B 10. B
11. A 11. A
12. D 12. D
13. B 13. B
14. C 14. C
15. A 15. A
CHAPTER 2
1. B 1. B
2. C 2. C
3. D 3. D
4. B 4. B
5. A 5. A
6. C 6. C
7. A 7. A
8. D 8. D
9. B 9. B
10. B 10. B
11. A 11. A
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12. A 12. A
13. B 13. B
14. C 14. C
15. D 15. D
CHAPTER 3
1. C 1. C
2. A 2. A
3. D 3. D
4. B 4. B
5. A 5. A
6. B 6. B
7. A 7. A
8. C 8. C
9. B 9. B
10. D 10. D
11. A 11. A
12. C 12. C
13. A 13. A
14. D 14. D
15. A 15. A
CHAPTER 4
1. A 1. A
2. C 2. C
3. B 3. B
4. D 4. D
5. B 5. B
6. C 6. C
7. A 7. A
8. A 8. A
9. A 9. A
10. C 10. C
11. D 11. D
12. A 12. A
13. C 13. C
14. D 14. D

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15. C 15. C
CHAPTER 5
1. A 1. A
2. D 2. D
3. B 3. B
4. C 4. C
5. D 5. D
6. A 6. A
7. D 7. D
8. B 8. B
9. C 9. C
10. D 10. D
11. A 11. A
12. B 12. B
13. C 13. C
14. B 14. B
15. A 15. A
CHAPTER 6
1. A 1. A
2. B 2. B
3. D 3. D
4. C 4. C
5. A 5. A
6. D 6. D
7. A 7. A
8. A 8. A
9. A 9. A
10. B 10. B
11. C 11. C
12. A 12. A
13. D 13. D
14. A 14. A
15. B 15. B
CHAPTER 7
1. B 1. B
2. C 2. C
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3. A 3. A
4. D 4. D
5. D 5. D
6. C 6. C
7. B 7. B
8. A 8. A
9. C 9. C
10. B 10. B
11. C 11. C
12. C 12. C
13. D 13. D
14. D 14. D
15. A 15. A
CHAPTER 8
1. A 1. TRUE
2. B 2. FALSE
3. B 3. TRUE
4. C 4. FALSE
5. B 5. TRUE
6. D 6. TRUE
7. C 7. FALSE
8. D 8. TRUE
9. A 9. FALSE
10. C 10. TRUE
11. A
12. B ENUMERATION:
13. D Budget
14. C Menu
15. B Location
Number of guests
Labor requirements
CHAPTER 9
1. B 1. MARKETING
2. C 2. SELLING
3. A 3. PRODUCT/SERVICE

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4. A 4. PEOPLE
5. B 5. PRICE
6. D 6. PROMOTION
7. C 7. MANAGING BUSINESS
8. D 8. MANAGING MANAGERS
9. C 9. MANAGING WORKERS
10. A 10. MARKETING MIX
11. B
12. A ENUMERATION:
13. B 1. increased quantity, quality,
14. A variety of fresh seasonal
15. A produce.
2. Increased nutritional and
packaging of grains.
3. Revamped healthy vending
options and labelling.
4. More kitchens with no trans-
fat, reduced saturated fat.
5. Expanded offering of high
fiber and lean protein sources.
CHAPTER 10
1. A 1. A
2. C 2. C
3. C 3. C
4. A 4. A
5. D 5. D
6. A 6. A
7. B 7. B
8. A 8. A
9. B 9. B
10. D 10. D
11. A 11. A
12. C 12. C
13. B 13. B
14. D 14. D
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15. D 15. D

REFERENCES
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 Dorothy Panell-Martin “School Foodservice Management for 21 st Century 5th

Edition”
 Andrews. S., “Food and Beverage Management, International, Ed, 2008
 Technical Education and Skills Development Authority
 Maya Kitchen,” Food Service and Catering Management: A Practical
Guide”,2005
 June Payne-Palacio and Monica Theis et. Al “Food Service Management
Tenth Edition”, 2005
 Tina Khanna, Senior Nutritionist, Diet and Diabetes Educator, Delhi University,
Medanta “FOOD SERVICE MANAGEMENT” Units (1-14), 2018
 V.T Manantan, Food Management and Service II, 2000
 C. Carino et. Al, Fundamentals of Food Service Management, 2014

Online Resources:

 www.TESDA.gov.ph
 www.teacherph.com
 www.deped.gov.ph
 https://alagappauniversity.ac.in/siteAdmin/dde-a.pdf
 https://keydifferences.com/difference-between-micro-internal-and-macro-
external-environment. .
 www.slideshare.com/environmentalmanagementsystem.

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