Food service Industry

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

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

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

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

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

6.  Food service operation
has four major
department
a. They management
b. Production
c. Sales
d. Sanitation

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

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

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

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

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

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

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

15. 6) Schedule staff hours
and assign duties

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

18. SALES PERSONNEL
▲They are responsible in
assuring that foods served
are in reasonable price for
the customers while the
establishment still profit.

19. SANITATION PERSONNEL
▲They maintain utensils and
equipment used in the
production and food service.

21. SUCCESS IN FOOD SERVICE
▲Will depend on the job
performance of the food
service personnel.

22. 1) Physically fit and have a
good posture.
2) Well groomed
3) Communicates
4) Pleasing personality/ Good
Morals.

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

25. RECEIVING-ISSUING-STORING
▲In large establishment,
workers are assigned to
perform each of the three
functions.

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

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