Merry Joy A.
John Leo B.
LESSON 3 :
Success in a food service establishment
depends on the job performance of the food service
* People working in a food service establishment
should possess the following qualifications.
1. He is physically fit and have a good posture.
2. He is well-groomed.
3. He can communicate intelligibly with the clientele and
other members of the establishment , orally or in writing.
4. He has a pleasing personality . He is :
Common Function of a Food Service Operation
1. Purchasing – it is a management function
unless a purchasing agent is assigned for that
2. Reserving, Issuing, and Storing – in large
establishments workers are assigned to
perform each of the three functions.
3. Preparation – it is the production of all food
items included in the menu.
4. Service – it is a function that included all
activities that relate to the selling of food
5. Sanitation – it is a function that includes the
care of the physical plant, equipment and
utensil, maintenance, and ware washing.
Quality Control in any food service covers
all its operation, such as purchasing, issuing,
receiving , menu planning, production, sales, and
A recipe has two major parts, namely ; the ingredients
and the procedures of preparing the products. The
basic recipe is used at home , while the quantity
recipe is used in a large gathering and service
A basic recipe can be converted to a quantity recipe
1. Selecting and evaluating a basic recipe as to the
adaptability to the operation;
2. The quantity of the original recipe should first be
prepared before increasing the ingredients of a
3. Transposing the measuring of ingredients into
4. Checking the tools and equipment to be used to
5. Start quantifying the recipe with 25 serving then
increased the quantity gradually;
6. Supervising the preparation of the converted recipe;
7. Evaluating the finished product using original
standards; and / or
8. Standardizing the yield or number of serving
according to the plan in which it is cooked instead a
definite number of serving .
Ways of Producing Quality Foods
1. Using a standard recipe- having a standardized
recipe eliminates waste of time, money and
effort on the part of the production staff.
2. Working with highly qualified personnel – skills
in job assignment help much in the production
of quality food.
3. Adequate facilities and equipments these
contribute to the efficiency of the production
4. Practice of safety and cleanliness – This
contributes to the good quality of the product.
-Dining Room Preparation
- is the proper arrangements of dining tables. Setting the
tables properly makes meals more appealing, satisfying,
and enjoyable to dinner .
Table Appointments are the complements used for
silverware or flatware
glassware or beverage
includes pieces used for
serving and such decoration
objects as trays, pitchers,
beverage pots, vases , and so
forth, regardless of the
mateerial which they are
formerly known as glassware, is used to hold
drinks or liquids.
They consist of “unfootedware” and
“stemware” such as the following:
1. Cocktail Glass
2. Whisky Glass 3. Old- fassioned
include table coverings and napkins of all
types, regardless of fiber.
Modern clothes – are available in a wide variety
of fibers, colors, and designs.
1. Table cloth 5. top cloth
2. silence cloth 6. Dinner napkin
3. runners 7. Luncheon/Breakfast napkin
4. place mat 8.Tea napkin
9. Cocktail napkin
Linens Used in Table Setting
a material used to cover the entire surface of the table plus a
few inches overhang , 1. to 16”for sit-down meals, and florr
length for buffet service.
2. Silence cloth
a heavy, pdlike material used underneath the table cloth.
are long, narrow strips of cloth used to bare tables without
4. Top cloth
are small pieces of material placed on top of tablecloths.
5. Place mats
vary in size and type of material depending on the use.
Setting the Table
Or place setting refers to the way to
set a table with tableware—such
as eating utensils and dishes for serving
and eating. The arrangement for a single
diner is called a place setting. The
practice of dictating the precise
arrangement of tableware has varied
across cultures and historical periods.
Guidelines in Table Setting:
1. Table appointment must be placed one inch away from the edge of the
2. The plate is placed at the center of the cover.
3. The knife is placed next to the knife with the bowl facing up.
4. The spoon is placed next to the knife with the bowl facing up.
5. The fork is placed at the left side of the cover for not more than three
per cover, tines upward.
6. The napkin is placed next to the fork.
7. the glassware is placed just above the point of the knife.
8. The bread and butter plate used in informal dinners is laced at tne tip of
the fork, with butter spreader.
9. The salt and pepper shakers are placed between each cover.
10. The cup and saucer are placed on the wide side of the cover with the
cup handled turned to the right.
11. When teaspoons are necessary, these are placed at the right of the
spoons or in front of the cover with bowls up.