FUNDAMENTALS IN FOOD SERVICE OPERWATIONS

Fundamentals of
Food Service Operations

Table of Content
 The Food Service Industry
 The Food Service Management
 Food Hygiene, Safety and Sanitation
 Designing the Food Service Facility
 The Menu

 Preparation and Cooking of Foods
 Purchasing, Receiving, Storing of Food Supplies
 Table Setting and Table Service

The Food Service Industry
 The Development of the Food Service Industry
 History of the Food Service Organizations
 Present Day Food Service
 Restaurant
 Fast Food Restaurant
 Institutional Caterings

 Hospitals
 Schools
 Food Service Establishment
 Commercial Establishment

The Development Of the Food Service
Industry
The food service industry
includes all types of establishments
that prepare, supply, and serve food
outside the home. This includes
restaurants, carryout operations,
cafeterias, school and college dining
rooms, catering and vending
companies, hotels and motels, and
retirement centers.

Food service industry is large and
encompasses those places, institutions
and companies that are responsible for
any food or beverage preparation
outside the home. These vary from
expensive hotels and restaurants to less
expensive outlets such as fast food
outlets, food services in canteens
/cafeterias in schools, colleges,
universities, industries, offices etc.

Food service operations primarily
serve food to their customers, but
they also may provide
entertainment, group
accommodations, and other services.
They range in size from modest
neighborhood establishments to
luxurious restaurants to nightclubs.
Whatever their size, they pay careful
attention to purchasing, preparing,
and serving food, and many other
activities that ensure they meet the
expectations of their clientele.

Inns with food service and dining halls can
be traced back to the Roman Empire. These
establishments offered meals to travelers who
stayed at the inn and may have provided
meals to other guests as well.
With the development of roads and the
increase in travelers abroad, such as
pilgrimages to the Holy Land, the number of
dining halls and inns increased throughout
Europe and Asia. Places where one could stop
to have a meal were founded in England in
the 1500s. Taverns also functioned to provide
travelers with food and drink.

Sometime during the 17th century,
coffee was introduced in Europe from
Turkey. The beverage became quite
popular, and public establishments that
specialized in coffee developed. The
first coffeehouse is believed to have
opened in Vienna in 1645. London
had one by 1652. They became regular
meeting places for local residents.

The origin of the term restaurant and
the history of the modern eating
establishment may be traced to France.
In 1765, a Paris soup vendor, Boulanger,
advertised restaurateurs, or restoratives,
and offered choices from a menu of
dishes at his modest establishment.
Previously, inns and other public rooms
had served paying guests, but Boulanger,
the soup entrepreneur, is credited with
making the restaurant the first public
place where any person could choose
from a menu listing a variety of food

When the French
Revolution brought down the
aristocratic houses, displaced
kitchen staff members opened
their own restaurants. Fine
dining halls and restaurants
flourished during the late
1700s, and by the early 1800s
Paris had more than 500
restaurants.

In the United States, a cafeteria-style
restaurant opened for gold miners during
the 1849 gold rush in San Francisco. The
cafeteria offered the miners an
opportunity to choose food from the
counter and pay for their meal before
sitting down to eat.

By the beginning of the 1900s, the
country's first diners had opened, as
well as the precursors to fast food
restaurants. Fast food offered quick
service and a limited menu. In 1955,
in Des Plaines, Illinois, the first
McDonald's opened. McDonald's
was to become the most extensive
fast food franchise in the world.

Evolution of the Present Day
Foodservice Foodservice
The foodservice industry has two
categories: (1) Commercial
Establishment which are committed to
earn profit. (2) Institutional Catering
provides to institutions such as
factories, business houses, schools,
military, prisons, railways, and airlines.

TWO TYPES OF MARKET IN
FOODSERVICE
 General Market – customers
have a full choice (non captive)
Types of Non Captive
 Hotels / Restaurants
 Popular Catering
 Fast Food / Takeaway
 Retail Store
 Events
 Leisure Attractions
 Motorway Service Station
 Pubs And Wine Bars

• Restricted Market
CAPTIVE MARKET –
CUSTOMERS HAVE NO
CHOICE
• INSTITUTIONAL CATERING
• SCHOOLS
• UNIVERSITIES AND
COLLEGES
• HOSPITALS
• ARMED FORCES
• PRISONS
• INDUSTRIAL (IN HOUSE)
SEMI CAPTIVE –
CUSTOMERS HAVE A
CHIOCE
• AIRLINES
• TRAINS
• SMALL HOTEL
• VESSEL

Restaurant - is a business
establishment which prepares and
serves food and drink to
customers in return for money,
either paid before the meal, after
the meal, or with a running tab.
Meals are generally served and
eaten on premises, but many
restaurants also offer take-out and
food delivery services. Restaurants
vary greatly in appearance and
offerings, including a wide variety
of the main chef's cuisines and
service models.

Fast Food Restaurant, also known as a quick
service restaurant (QSR) within the industry, is
a specific type of restaurant that serves fast
food cuisine and has minimal table service.
The food served in fast food restaurants is
typically part of a "meat-sweet diet", offered
from a limited menu, cooked in bulk in advance
and kept hot, finished and packaged to order,
and usually available for take away, though
seating may be provided. Fast food restaurants
are typically part of a restaurant chain or
franchise operation that provides standardized
ingredients and/or partially prepared foods and
supplies to each restaurant through controlled
supply channels.

Institutional catering is described
as the art of feeding people who
are unable to feed themselves in
the modern world. It is responsible
for the health and welfare of the
younger generation. It involves
catering for youth in schools,
colleges & residential universities.

Industrial catering refers more to
shops and factories where food is
made to primarily serve the needs
of the employees. This is one of the
most sensitive catering, as it is
believed that the biggest of the
union quarrels arise due to poor
catering facilities provided by a
company. It is important to keep
employees happy by providing them
tasty, nutritious, and a variety of
food.

Hospital Catering Services - are an
essential part of patient care. Good-
quality, nutritious meals play a vital
part in patients’ rehabilitation &
recovery, & limit the unnecessary use
of nutritional supplements.
Hospital catering services should be
cost effective & flexible enough to
provide a good choice of nutritious
meals that can accommodate
patients’ specific dietary
requirements & preferences.

School Catering Services - should
provide students with a range of
healthful food choices for breakfast,
lunch and recess, promoting and filling
the menu with nutritious, balanced
healthful meals.
School catering services have a
responsibility to provide safe food.
Safe food means that it is prepared,
cooked, transported and served in
such a way that it retains its nutritious
values, and minimizes bacterial

Types of Foodservice Operation
BISTRO - is a small Parisian-
style restaurant that serves
simple meals, wine and coffee
in a casual, modest setting.
Often a smaller establishment,
with check table cloth and
friendly informal staff. Tends to
offer honest, basic and robust
cooking.

BRASSERIE – French term for
brewery
- Is a type of French
restaurant with a relaxed setting,
which serves single dishes and other
meals. Generally a fairly large, styled
room with a long bar, normally
SERVING one plate items rather than
formal meals (others offer both).
Often it is just to have a drink ,
coffee or snack. Service provided by
waiter.

New Wave Brasserie – slick
modern interior design, coupled
with similar approaches to
contemporary cuisine and service.
Busy and busting and often large
and multileveled.

Coffee Shop – Similar to brasserie
style of operations, often themed
may be open all day and serve all
meal types from breakfast to dinner

First Class Restaurant – Usually
formal fine dining restaurants
with classical preparation and
presentation of food and
offering a high level of table
(silver, gueridon or plated)
service. Often associated with
classic/haute cuisine.

Restaurant – Term used to
cover a wide variety of
operations. Price level and type
of service, décor, style, cuisine,
and degree of choice varies
enormously across the range
of type of operation. Service
range from full table service to
assisted service.

International Restaurant - Indian ,
oriental, Asian , Spanish, Greek,
Italian ,Creole and just some of the
many types of cuisine available ,
with establishments tending to
reflect specific ethnic origins. Many
of the standard dishes are now
appearing within a range of other
menu types

Themed Restaurant – Often
international in orientation, for
example Icelandic hot rock with
food prepared and cooked at the
table, beni – hana oriental theme
again with food prepared and
cooked in the table. Included
themes such as jungle, rainforest,
music or opera.

International Destination
Restaurant – Often Michelin starred
fine dining restaurants, offering a
distinctive personality cuisine,
ambiance, beverages and service.
Usually table service at various levels
but mostly personal and highly
attentive. Generally considered as the
home of gastronomy. Expensive but
also value laden.

Health Food And Vegetarian
Restaurants- Increasing
specialization of operation into
vegetarianism and health foods (
through vegetarian food is not
necessarily healthy), to meet lifestyle
needs as well as dietary
requirements.

Cafeteria – Primarily self service
with customer choosing selection
from a counter or counters in
varying designs and layout.
Originally developed in the
industrial feeding market.

Popular Catering And Fast Food
Outlet – Developed from table service
tea shops and café’s, through to
steakhouse now incorporating snack
bars, kiosks, diners, takeaways, burger
joint, meeting the needs of all day meal
dining.

Public Houses – Primarily for
drinking alcoholic beverages,
maybe simply a serving bar with
standing room for customers. Can
range from simple plated dishes
through to establishments offering
full restaurant services.

Wine Bars – Often a mixture
of bar and brasserie – style
orientation, commonly wine
themed serving a variety of
foods.

The Food Service System
Four Types of Food Service System
• Conventional Food Service System - Food is prepared in a kitchen on the premises
where the food is to be served. Following food preparation/ production, food is held hot
or cold and served as soon as possible. The food may be distributed for service directly to
an adjacent service area e.g., in cafeterias, restaurants, dining halls of hostels. Alternatively
it may be carried on trays e.g., served to patients in hospitals. This system is more
adaptable to individual preferences. Seasonal ingredients can be used and there is greater
flexibility in menu planning. Also, distribution costs are minimal.

• Commissary Food Service System - food is prepared centrally at one place, but it is
distributed to several remote areas for final preparation and service, since the food
production center and the service areas are located in separate facilities. A food
distributor is necessary to ensure that the food is supplied to the various outlets. For
example, there are chains of outlets like Coffee shop. where the basic food items like
ice cream, milk, cookies etc. are supplied from a centralized kitchen. When a customer
orders a milk shake, it is prepared as per the flavors and other ingredients, toppings,
etc. are added as per the customer’s wishes.

• Ready-prepared Food Service Systems - Food items are prepared well in advance
before the time of service and kept frozen until they are to be used. In large cities,
many such food items are available e.g. frozen parathas, samosas, cutlets, French
fries etc. Mafco and Godrej are examples of industries that have developed and are
marketing such products. One important aspect in this kind of operation is the
need for special equipment for freezing the food and separate freezers for storing
the food in frozen condition. Extreme care must be taken in food handling
procedures to prevent contamination and spoilage.

• Assembly–service System - In this, fully prepared foods are purchased from
manufacturers and only finishing processes such as seasoning, thawing, reheating is
done at the place of service. These operations require minimal cooking at the point of
service e.g. burger patty, The manufacturing process is separated from the
distribution process/service. One of the limitations is that the number of items
prepared may not be large.

The Food Service Management
 What is Management?
 Objectives
 Resources
 The food and Beverage Staff

Food Service Management is the
art of providing food and
beverages aesthetically and
scientifically to a large number
of people, in a satisfactory and cost
effective way. It requires a
professional approach along with
special skills, knowledge and
vigilance at each and every stage in
food service operation. Food
service industry may also be
referred to as ‘catering’ industry
The Food Service
Management

Food service is the practice or
business of making, transporting
and serving prepared foods. The
purpose of food service is to supply
palatable food prepared under
acceptable standards of sanitation,
aesthetically served at specified cost.

Management is the effective utilization
of given resources to achieve the
enterprise’s objective. The two key words
enterprise’s objectives and resources. All
enterprises, whether commercial or not,
have objectives. While the basic objectives
of all food service operations are to provide
profitable meals, institutional enterprises
may have their own specific objectives
relating to nutrition and public service. The
focus of a school food program, for
instance, will focus on children, while
hospitals food programs will focus on diet
food for patients.

Objectives
Objectives are goals(a long term basis) or
targets (on short term basis) to aspire wards
within the given time frames. There are some
generic objectives that all enterprises would
generally like to strive for.
 Profitability is a good objective to have
for any investor in food service operation,
otherwise the person should not be in
business at all. It encourage the customers
to come back. Profitability believes that
the customer deserves basic due having
paid for the food and service.

• Growth. The next valuable objective of a
commercial enterprise is growth. They
would like to see growth in the number
of outlets, growth in customers, growth
in revenue, growth in menu range and
growth of the people that work for it.
Growth is essential to be healthy and
prosperous.

• 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 competition is an
important objective.

• Image. The reputation of the
establishment is very important for it to
survive. The reputation is in terms of food
quality, sanitation and hygiene, efficiency
of service , parking ease, access to the
property, and type of clientele.

• Innovation. This has become the
buzzword of all modern enterprise.
Customer looking for something new.
Very few products and services remain
the same.

• 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.

• Teamwork. Organization have
given emphasis on 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’s satisfaction.

Resources
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.

• Men. It is an archaic term for human
resources. Women have become in a big
way into the regular work force, especially
in the hospitality industry. The modern
world has brought into the working
community other resources like those with
different sexual orientation or
handicapped people. The human resources
in any form is the key to food service
operations and provides cutting edge. In
the food service industry, the resources are
the cooks, kitchen steward, servers,
cashiers, storekeepers, controllers, etc.

• Materials. These are the
operational supplies that are
essential in operation. Such
supplies in the food service
industry are food, raw
materials, cutlery crockery,
glassware, linen, flowers and
etc.

• Machines. These are the
equipment required to fulfill the
objectives of the business. The hot
ranges, refrigerators, delivery
counters, dishwashing machines,
furniture and etc.

• Money. Refers to the capital, budgets
and operational cash flow required to
fulfill the basic purpose of business
that is to make money. Money also
covers the operating funds to run the
business on a day to day basis. It
ensures that fund flow for the
purchase of supplies to do business.

• Meters. Refers to physical space
to carry out the operation.
Shrinking space has done a way
with elaborate office cabin and
the introduction of work
stations. Fast food industry has
been ingenious in the use of
space to provide cooking and
service space in a confined
space.

• Minutes. This gives cognizance to
time. Time has become an important
factor for both business and guest.
Wonderful windows of opportunities
of investment and ideas are going to
present themselves. It is the timing
of response of the business to those
opportunities that will bring success
and profit.

• Minds. Organizations have given a lot
of impetus to learning and encourage
their staff to give new ideas.
Recruitment firms are challenged to get
the right minds. Establishment do not
want “warm bodies” as before, but
those who have the right knowledge
and skills. If innovations is key to
survival, then having creative mind is
essential. This is the information age,
and knowledge has a premium
attached to it.

• Method. This are how things are done.
Some of the key criteria in
determining methods to deliver
results are: timing, standardization,
quality, customer services, safety and
consistency. Another aspect of
methodology is to remove bureaucracy
in decision making. Adaptation to
changing scenarios is a challenge and
can be achieved by flexible systems.

• Measurement. There is a new
challenge to measure quality and
performance. People have become
used to quality due to the
technological revolution and expect
the same from services. Just as the
consumer expect faultless in the
service.

FOOD AND BEVERAGE MANAGER – Is either
responsible for the implementation of agreed policies or
for contributing to the setting up of the food and
beverage policies. The food and beverage manager is
responsible for ensuring that the required profit margins
are achieved for each food and beverage service area in
each financial period. Purchasing of materials , both
food and drink.
The Food Service
Staff

RESTAURANT MANAGER/ SUPERVISOR – Has
overall responsibility for the organization and administration of
particular food and beverage service areas. May include the
lounges, room service (in hotel), restaurants and possibly some
of the private function suites. Sets the standard for service and
responsible for any staff training that may be required either on
or off the job. Responsible for making duty rotas, holiday list,
and hours on and off duty and contribute to the operational
duties.

RECEPTION HEAD WAITER/
RECEPTIONIST – Is responsible for
accepting booking and for keeping the
booking diary up to date. They take
reservations and work with the head waiter
to allocate these reservations to particular
stations. The receptionist or the reception
head waiter greets customer on arrival and
take them to the table and seats them

HEAD WAITER/ MAITRE D’ HOTEL – Has
overall charge of the staff team and
responsible for seeing that all the pre-
preparation duties necessary for service are
efficiently carried out.

STATION HEAD WAITER/ SECTION
SUPERVISOR/ SERVICE CAPTAIN – Station
head waiter has overall responsibility for the team
of staff serving a number of stations within a
section of the restaurant area.

STATION WAITER / CHEF DE RANG –
Provides service to one set of tables
(between about four and eight) known as a
station within the restaurant area. The
station waiter will take the food and
beverage orders and carry out service at the
table with the help of the demi chef de
rang.

ASSISTANT STATION WAITER / DEMI
CHEF DE RANG – Is the person next in
seniority to the station waiter and assists as
directed by the station waiter.

WAITER / SERVER / COMMIS DE
RANG – Acts by the instruction from the
chef de rang. Mainly fetches and carries, may
do some of the service of either vegetables
or sauces, offers rolls, places plates upon the
table and helps to clear the tables after each
course. During the pre-preparation period,
much of the cleaning and preparation task
will be carried out.

TRAINEE COMMIS / DEBARRASSEUR /
APPRENTICE – Will carry out many of the
task during the pre-preparation period. During
service apprentice will keep the sideboard well
stocked with equipment and many help to
fetch and carry items as required for the bar
and kitchen.

CARVER / TRANCHEUR – Is responsible for
the carving trolley and the carving of joints at
the table as required. Plate up each portion and
serve with accompaniments as appropriate.

FLOOR OR ROOM SERVICE STAFF /
CHEF D’ ETAGE / FLOOR OR ROOM
WAITER – Often responsible for a complete
floor in an establishment or depending on the
size of the establishment.

LOUNGE STAFF / CHEF DED SALE –
Maybe employed only for lounge service
within larger establishment. Responsible
for morning coffee, afternoon teas,
aperitifs, and liqueurs before both lunch
and dinner and any coffee required after
meal.

WINE BUTLER / WINE WAITER / SOMMELILER –
Is responsible for the service of all alcoholic drinks and
non-alcoholic bar drinks during the service of meals. Must
also be a good sales person. Should have a thorough
knowledge of all drinks to be serve.

BAR STAFF / BAR TENDER / MIXOLOGIST –
Must be responsible and competent in preparing
and serving a variety of wine, drinks and cocktails.
Should have a thorough knowledge of all
alcoholic and non-alcoholic drinks offered within
the establishment.

BARISTA – Is a male or female bartender who
typically works behind a counter serving both
hot and cold beverages as well as alcoholic
beverages.

BUFFET ASSISTANT / BUFFET CHEF /
CHEF DE BUFFET – Is in charge of the buffet
in the room, its presentation, the carving and
portioning of food and its service. Usually a
member of the kitchen team.

CASHIER – Is responsible for billing
and taking payment or making ledger
account entries for a food and beverage
operation.

COUNTER ASSISTANT – Are found in
cafeterias where they will stock the
counter and sometimes serve or portion
food for customers.

TABLE CLEARERS – Can be found in seating
areas where there is no waiter service.
Responsible for clearing tables using trolleys
specially designed for stacking crockery, glass
ware, cutlery, etc.

HEAD CHEF / MAITRE CHEF DE CUISINE –
Has overall responsibility for the organization and
administration of the food production operation.
Responsible for the management of their food
production, menu planning and development,
overseeing the source of product, setting standards
for the operation and ensuring they are maintained.

SECOND CHEF / SOUS CHEF DE
CUISINE – Second in command to the chef
de cuisine – may also cover or assist chef de
partie – when required. Responsible for staff
training and staff rotas as well as overseeing
stock control.

CHEF DE PARTIE / SECTION CHEF –
In charge of a specific area of food
production such as fish, vegetables, roasts,
sweets or the larder. Has an assistants or
cook.

COMMIS CHEF – Is a junior chef who works
under chef de partie, works in different section
as part of their training.

KITCHEN ASSISTANT
 KITCHEN HAND – Assist with basic
food preparation
 STEWARDS – Work in the scullery
and carry out the washing up and
general cleaning duties.
KITCHEN HAND
STEWARD

Food Hygiene, Safety and Sanitation
 Hygiene and Sanitation
 Personal Hygiene Habits
 Hazard Analysis Control Critical Points (HACCP)
 Food Safety

Hygiene and Sanitation
Hygiene is a series of practices
performed to preserve health. According
to the World Health Organization (WHO).
Hygiene refers to habitual actions that
help you stay physically healthy, such as
washing your hands and brushing your
teeth.

Importance of Personal Hygiene
Good personal hygiene is very important in
today’s society for both health and social
reasons. Keeping your hands and body clean
is vital in stopping the development and
spread of illness and infection. This simple
habit doesn’t just benefit your health – it can
help protect those around you too.
Personal hygiene also has its social benefits.
Since a good personal hygiene routine means
caring for your body and washing regularly, it
reduces the chance of body odor which can
be embarrassing in social situations at work or
at school.

Sanitation controls. Sanitation controls include
procedures, practices and processes to ensure that the
facility is maintained in a sanitary condition adequate to
significantly minimize or prevent hazards such as
environmental pathogens, biological hazards due to
employee handling, and food allergen hazards.
Sanitation controls must include, as appropriate to the
facility and the food, procedures, practices and
processes for the:
(i) Cleanliness of food-contact surfaces, including
food-contact surfaces of utensils and equipment;
(ii) Prevention of allergen cross-contact and cross-
contamination from insanitary objects and from
personnel to food, food packaging material, and
other food-contact surfaces and from raw product to
processed product.

Food sanitation is the practice of following
certain rules and procedures to prevent the
contamination of food, keeping it safe to eat.
Many jurisdictions around the world have specific
food sanitation laws, along with lists of
regulations created by public health agencies. The
practice of food sanitation is recommended at
every step of the supply chain within the food
industry, from workers in crop fields to waiters at
restaurants. The term "food sanitation" typically
refers to rules and procedures within the food
industry, whether during production,
packaging, transporting or serving. At the
consumer level, such as in a home kitchen,
practices designed to ensure that food is
uncontaminated and safe to eat are often referred
to using the term "food hygiene."

HACCP – Is the abbreviated name
for hazard analysis and critical
control point. It is a food safety
management system that provides
identification and assessment of the
hazards and risks associated with a
food operation. Likewise, it provides
prevention strategies on known food
hazards that endanger the health of
humans.

HAZARDS - Referred to as any potential
problem which may endanger the safety of
the consumer of food quality. Such hazard
is often from food poisoning bacteria or
other forms of contamination

KINDS OF HAZARDS
• SALMONELLA AND
STAPHYLOCOCCAL
• CHEMICALS AND PESTICIDES
• TOXINS
• FOREIGN BODIES
• BIOCHEMICAL CHANGES
• VIRUSES
• PARASITES, TAPEWORM
• GLASS AND METAL
• INSECTS

• BIOLOGICAL. Biological
contamination occurs when food
becomes contaminated by living
organisms or the substances they
produce.
Biological contamination is the
leading cause of food-borne illness
and food poisoning, and a common
cause of food spoilage and food
waste.
Types of Food Contaminan

Six Types Of Microorganisms That
Cause Food-borne Illness
• Bacteria
• Viruses
• Parasites
• Protozoa
• Fungi
• Prions

Food-borne illness occurs when disease-
causing microorganisms, also called
pathogens, get into food and multiply to
unsafe levels before being eaten. This can
happen remarkably quickly; in conditions
ideal for bacterial growth, one single-cell
bacteria can become two million in just seven
hours.
Bacteria and other pathogens thrive in
foods that are:
• moist
• high in protein or starch
• neutral in acidity

Food poisoning occurs when specific
toxins are consumed, such as those
produced by Salmonella, Staphylococcus
or Listeria; microbial toxins are extremely
potent toxins that can disable the immune
system and damage tissues if they are
consumed. Many microbial toxins are heat-
resistant, so even if bacteria are destroyed in
the cooking process, the toxins remain in the
food and can cause violent, almost-
instantaneous symptoms.

To Minimize The Risk Of Biological Food
Contamination Occurring In Your Food
Business, Always:
• keep high-risk foods (e.g. meat, poultry,
dairy, eggs) out of the Temperature
Danger Zone**
• purchase, store, thaw, prepare, cook and
serve high-risk foods properly
• regularly clean and sanitize all food
contact surfaces and equipment
• maintain good overall hygiene and
sanitation of the premises
• maintain high standards of personal
hygiene (and ensure all employees do the

• PHYSICAL CONTAMINATION.
Physical contamination occurs when
a physical object enters food at
some stage of the production or
preparation process. Physical
objects in food can be a choking
hazard and often introduce
biological contaminants as well.
Even if the object is not likely to
injure your customer, finding an
object in their food can be very
distressing for a customer

Common Examples Of Physical
Contaminants In Food Businesses
Include:
• Hair
• Fingernails
• Bandages
• Jewelry
• Broken Glass, Staples
• Plastic Wrap/Packaging
• Dirt From Unwashed Fruit And
Vegetables
• Pests/Pest Droppings/Rodent Hair

To minimize the risk of physical food
contamination occurring in your food business,
always:
• Wear Hair Neatly Tied Back Or Wear A
Hair/Beard Net
• Keep Jewelry To A Minimum
• When Necessary, Wear Brightly Colored
Bandages That Can Be Easily Seen If They Fall
Off
• Throw Out And Replace Cracked, Chipped Or
Broken Dishware, Glassware And Equipment
• Use A Plastic Or Metal Scoop For Ice (Never
Use The Glass!)
• Wash Fruits And Vegetables Thoroughly
• Establish Pest Prevention And Control

CHEMICAL CONTAMINATION. Chemical
contamination occurs when food comes
into contact with or produces toxic
chemicals, which can lead to chemical food
poisoning. Chemical contaminants fall into
one of two categories: natural and artificial.

Common chemical contaminants
include:
• cleaning products (e.g. detergent,
sanitizer)
• pesticides/herbicides
• toxic chemicals in metals and
plastic
• preservatives
• naturally occurring toxins

FOOD – Bacteria need to have foods which supply
all the essential nutrients like protein, starch, fats,
vitamins, and minerals. That’s why all foods
containing all these nutrients are classified as
potentially hazardous food
TEMPERATURE - Bacteria need temperature
between 41-135’f or 5-60’c to survive. This is called
the danger zone, therefore we need to refrigerate
or freeze some foods to keep the temperature
below 45’f , heat or cook them to keep the
temperature above 140’f so that the bacteria will
not thrive and multiply in the food.
CONDITIONS THAT CONTRIBUTE TO
THE GROWTH OF BACTERIA

WATER OR MOISTURE – Moist foods are most vulnerable to bacteria. Moisture is calculated
using measurement called water activity. Dry foods such as bread and rice are not potentially
hazzardous because they do not have enough water for bacteria to grow.
TIME - Bacteria will multiply or grow in numbers, causing illness to humans if left in the
temperature danger zone within 4 hours or longer.
OXYGEN - There are three classifications of bacteria based on their need for air: aerobes –
grow only eith the presence of free oxygen is absent; anaerobes – grow when free oxygen is
absent; facultative bacteria grow with or without oxygen
ACIDITY – Pathogenic bacteria grow well in food that is slightly acidic or neutral (ph of 4.6 to
7.5)

TYPES OF FOODBORNE ILLNESS
FOODBORNE INFECTION – Disease arises from eating food contaminated with
microorganisms, and once in the body, the organisms continue to reproduce and cause
illness.
FOODBORNE INTOXICATION – The illness results from consuming food containing a
toxin or cheical, bacteria may came toxins due to waste products released by the
microorganisms. Chemicals such as cleaning compounds, pesticides and metals also cause
intoxications.
TOXINS-MEDIATED INFECTIONS – Comes from eating food containing harmful
microorganisms that produce toxins while in the intestinal tract. Viruses and parasites do
not cause toxin-mediated disease.

WAYS TO CONTROL FOOD CONTAMINAT
• PERSONAL CLEANLINESS PROPER GROOMING
• PROPER HANDWASHING
• PROPER USE OF GLOVES
• STORE FOOD AT THE PROPER TEMPERATURE
• PREVENT TIME-TEMPERATURE ABUSE DURING
STORAGE
• PREVENT CROSS-CONTAMINATION
• CHECK EMPLOYEES HEALTH
• SET PROPER CLEANING AND SANTIZING
PROCEDURES
• PROPER GARBAGE DISPOSSAL
• INSTALL RODENT AND INSECT CONTROL
PROGRAM

Designing the Foodservice Facility
 Definitions of Terms
 Preliminary Preparation for Facility Planning
 Trends affecting Foodservice Design
 Steps in Planning Procedure
 Three Major Sections of Prospectus

Physical – pertains to material
existence measure by weight, motion
and resistance. Thus anything taking
up space in facility must be counted
for and fit the available space.

Design – refers to the broad function
of developing the facility, including
site section, menu, equipment
requirements and other planning
functions, that will guide the project
to reality.

Layout – refers to the process of
arranging the physical facilities,
including equipment, such that the
operational efficiency is achieved.
This involves a design drawn on
paper to show walls, windows,
doors and other structural
components

Food service managers must be
involved with the development of all
aspects of the design plan to ensure
the facility is properly coordinated
and functional.

Preliminary Preparation for Facility Planning
Task to Prepare for Final Design
1. Studying trends that effect food
service design.
2. Learning what is new in design and
equipment.
3. Obtaining and reading copies of the
regulatory codes and operating
licenses that have bearing on food
service design and operation.
4. Becoming knowledgeable about
special requirements for specific
types of food service.

Trends affecting Foodservice
Design
1. Patterns of Dining Out – More people
than ever before are eating meals away
from home. Depending on the economy,
however, the types of food services
patronized will be affected. The food
service industry is responding to this
trend by making changes in the style of
food service , types of food served , and
prices charged. All these factors, in turn,
influence a facility design.

2. Concern for Employees – Shortage of both
skilled and unskilled labor and their desire to
retain trained employees has led designers to
consider making foodservice facilities both
functional and attractive places in which to work
. Some of the ways that this is being
implemented include , specifying quality
equipment and flooring that is easy to clean and
safer to use; proper lighting especially chosen
for each work area; color and patterns on wall,
floors and painted surfaces; and curves replacing
squares and rectangles where responsible.

3. Economic Factors – Cost of wages , food
utilities can influence selection of a type of
food service and its design. . For example as
employees wages increase, automation of
equipment and the purchase of convenience
food become more common. In addition, as
cost for food and energy to prepare it
continue to rise, the foodservice design must
provide for efficient operation. The basic
considerations to ensure that a renovation or
new construction will result in the most
efficient operation possible are work flow,
traffic flow, energy use and resource
maximization.

4. Built in Safety, Sanitation and Noise
Reduction – in planning the total facility, the
safety of the employees , safety food and overall
sanitary conditions are consideration in new
designs. They may be achieved by the type of
the floor covering, ventilation, building material,
lighting and equipment selected, and by the
method of their installation. Ease of cleaning
reduces labor cost, and materials and design
chosen for their safety features helps reduce
accidents. All make for an attractive, safe
working environment for the employees. Many
of theses features reduce noice and worker
fatigue, and hence result in gender productivity.

5. Information on Development in Design
and Equipment – Visit to new or renovated
facilities on the same type you are planning
and talk with the manager of those facilities,
you may gather new ideas and serve as
means to obtain first hand operation. Those
with recent building experience usually are
pleased to share workable ideas, mistakes
that were made and suggestion for
improvement.

6. Regulatory Consideration – Foodservice
managers need to know which federal state,
local laws, codes and regulations will affect
their building or renovation project.
Regulations have to do with zoning
restrictions.

7. Design – refers to the broad function of
developing the facility, including site
section, menu, equipment requirements,
and other planning functions, that will
guide the project to reality.

8. The planning team – When project plan
is completed , it is time to organize a team to
develop the design plan. The expertise
required of these on the team will vary
depending on the extend of the project, its
objectives and its size.

Steps in Planning
Procedure
1. Prepare a prospectus ( a program
planning guide)
2. Organize planning team
3. Conduct feasibility study
4. Make a menu analysis
5. Consider the desired architectural
features building materials, floor, walls,
lighting, heating, ventilation,
refrigeration, and plumbing.
6. Consider and adjust if necessary the
costs versus money available
relationships.

Three Major Sections of
Prospectus
1. Rationale – It includes title, reason or
need for project, and its goal and
objectives, policies and procedures.
2. Physical and operational characteristics –
Includes architectural designs and
features, all details about the menu, food
preparation and service, employees and
customer profiles and anticipated volume
of business,
3. Regulatory Information – Includes built
in sanitation, safety and noise control
features and energy and type of utility
usage desired.

Feasibility Study – The collection of data
about the market and other factors relating
to the operation of the proposed facility –
justifies the proposal outline to ensure that
the project is worth pursuing. The study
follows the prospects outline, with data
being collected for each major category.
Because each project is unique, categories
vary according to need.

Architectural Features – During project
planning, phase team considers certain
architectural features such as building style
and materials, types of floors, walls, ceilings,
and noise reduction components, lighting
heating and cooling, ventilation, built in
refrigeration, plumbing. Not only making a
decision on these features is essential for
determining project cost, but also for ensuring
ease of cleaning, good sanitation, safety,
adequate, type of amount of lighting and
temperature control for high productivity, and
noise reduction methods for a more pleasant
work environment.

The Menu
 Definitions of Terms
 Factors in Menu Planning
 Classification of Menu

Menu is the centerpiece of any easting
establishment. It is not just a list of food items for
sale, but the reason why that establishment exists.
Menu Planning therefore, maybe considered to
be one of the most critical activities of the
foodservice operations. It defines the décor,
service style, costume and required cooking skills.
Menu is a detailed list of food items that maybe
ordered or served. A menu is a reflection of
particular operations, mission and therefore, will
vary greatly from one organization to the next.

Factors in the Menu
Planning
Target Customers – The number, sex,
age, health and activity cultural and
economic requirements and food
preferences of customers are important
considerations in planning menus.

Business Capability – This include
equipment on hand , number and
skills of personnel, the type and style
of service.

Environmental Consideration –
This refers to the climate, the time of
day the food service is operational,
food in season and sources.

Aesthetic Quality – The aesthetic
quality of planned menus is one
important factor to consider in menu
planning. The planner must be able to
visualize the arrangement of food on
the plate, tray of cafeteria counter, how
the food will look like when put side
by side on a plate, how the flavors will
combine and whether or not food
express variety of textures, shapes,
colors and consistency.

Influences in Menu
Planning
Organizational – Includes components
of the organization’s business plan such
as its mission, vision and philosophy.
The planned menu must be appropriate
for the food service and consistent with
its organizational mission and goals

Customer Characteristics – Such as age,
ethnicity and health status play huge role
in menu planning. The menu planner
should carefully study the population to
be served regardless of whether menus
are being planned for commercial or non
commercial operations. Data on
demographics, socio cultural influences,
eating habits will generate composite
profile of the customer.

Operational Functions – including
purchasing, production and service
need to be carefully considered along
with managerial controls such as the
budget to ensure that menus can be
implemented and served within
available resources.

Types of
Menu
FIXED MENUS – ONE THAT IS FIXED FOR
A CERTAIN PERIOD. MAYBE SIX MONTHS
TO ONE YEAR BUT NON-MOVING ITEM
CAN BE CHANGED TO GIVE WAY TYO
MORE SALABLE ITEMS.
DAILY MENUS – OFFER ITEMS THAT ARE
CHANGE DAILY.
CYCLE MENUS – CONSIST OF A
CAREFULLY PREPARED SET OF MENUS
WHICH IS ROTATED ACCORDING TO A
PRESCRIBE PATTERN.

Menu
Groupings
A la Carte Menu – The food items are
prices separately. This allows the
customer to select only the food he/she
wants.

Table D’hote Menu – It offers a
complete meal at fixed price
usually with a choice opf some
items

De Jour Menu – It means menu of
the day. Planning is done every day.
A good way to utilize leftover foods
and food bargains.

Guidelines in Market Analysis
1. Do market segmentation by identifying the various segments that
constitute the market
By income A. – Elite, high income group
B. – Middle income group like professionals
C. – Lower middle and low income groups
by occupational status – executives/ managers
- Middle class employees
- Factory workers
- Students

2. Know the potential market – considering the location, who are the most probable patrons? Where will
they come from? These should be among the target patrons.
3. Identifying the target from the various segment or one can have a mix compbinationof various
segments for a target market.
Ex. Menu for class a,b and c market
4. Make a study of the consumption patterns and budget of the target market like
- How much is usually spent for lunch and dinners and snacks?
- What are their food preferences – value meals, ala carte, packed lunch?
- Do they personally go to the restaurants or prefer delivery service, how often do they ask for
delivery service.
- Do they resort packed lunch in case of an event in their house/office?
- Do they resort to outside catering or prefer in house banquet during social events
* Market analysis survey will be helpful to get the above information

Components of a Menu
1. Appetizers
2. Soup
3. Salads
4. Main entrees
5. Dessert
6. Wines and beverages

Preparation and Cooking of Food
 METHODS OF COOKING
 FOOD PREPARATION
 MISE-EN-PLACE

CLASSIFICATION OF COOKING METHOD
• DRY-HEAT METHODS, WITH OR WITHOUT FAT
- Refers to any cooking technique where the heat is transferred to the food item without
using extra moisture. This method typically involves high temperatures—300’f or hotter.
- Dry-heat cooking methods like stir-frying, pan-frying, deep-frying, and sautéing rely on
fats and oil to act as the cooking medium.
- In dry-heat methods that don’t use fat—like grilling and roasting—food is cooked
either by direct or indirect application of radiant heat. No liquid is used, and any fat that is
added during the cooking process is intended to add flavor and not to act as a cooking
medium. The end result is a highly flavored exterior and moist interior. Classification of
cooking method

TYPES OF DRY HEAT METHOD
Frying - means cooking your food in
fat. One of the quickest ways to cook
food, with temperatures typically
reaching between 175 – 225ºc.
Different kinds of frying:
Deep-frying - where the food is
completely immersed in hot

Stir-frying - where you fry the
food very quickly on a high heat
in an oiled pan
Pan-frying - where food is
cooked in a frying pan with oil
Sauteing - where the food is
browned on one side and then
the other with a small quantity of
fat or oil.

Roasting - roasting is basically a high
heat form of baking, where your food
gets drier and browner on the
outside by initial exposure to a
temperature of over 500f. This
prevents most of the moisture being
cooked out of the food. The
temperature is then lowered to
between 425 and 450f to cook
through the meat or vegetables.

Baking - this involves applying a
dry convection heat to your food
in an enclosed environment.
The dry heat involved in
the baking process makes the
outside of the food go brown,
and keeps the moisture locked in.
Baking is regularly used
for cooking pastries, bread and
desserts.

Grilling - this is a fast, dry and very
hot way of cooking, where the food is
placed under an intense radiant heat.
- You can use various sources of
heat for grilling: wood burning, coals,
gas flame, or electric heating.
- Before grilling, food can be
marinated or seasoned.

Broiling - similar to grilling, the
heat source comes directly from
the top. Favorite dishes for broiling
include chicken, beef and fish.

Moist heat cooking - include any
techniques that involve cooking
with moisture whether it's steam,
water, stock, wine or some other
liquid. Cooking temperatures are
much lower anywhere from 140’f to
a maximum of 212’f, because water
doesn't get any hotter than that.

DIFFERENT TYPES OF MOIST HEAT
METHOD
Steaming - cooking your food in water
vapor over boiling water.

Poaching - involves a small amount
of hot liquid, ideally at a temperature
between 160 and 180f.
- The cooking liquid is normally
water, but you can also use broth,
stock, milk or juice.
- Common foods cooked by
poaching include fish, eggs and fruit.

Simmering - This involves cooking
liquid on top of a stove in a pot or pan.
It should be carried out on a low heat,
and you will see bubbles appearing on
the surface of the liquid as your dish
cooks.

Boiling - is the method of cooking
food in boiling water or other water-
based liquids such as stock or milk.
Simmering is gentle boiling, while in
poaching the cooking liquid moves but
scarcely bubbles. The boiling point of
water is typically considered to be 100
°c or 212 °f.

Blanching - the food is part-cooked,
and then immediately submerged in
ice cold water to stop the cooking
process.
- All sorts of vegetables can be
blanched, including green beans,
asparagus and potatoes.

Braising - the food is sauted or
seared, and then simmered in
liquid for a long period of time
until tender.
- Pot roasts, stews and
casseroles can be cooked in this
way if they contain larger food
items such as poultry legs.

Stewing - the food is sauted or
seared first, and then cooked in
liquid, but normally uses smaller
ingredients such as chopped meats
or vegetables.

DIFFERENT KINDS OF COOKING
TECHINIQUE
Searing – is a technique used in grilling,
baking, braising, roasting, sauteing, etc.
In which the surface of the food (usually
meat, poultry or fish) is cooked at high
temperature until browned crust forms.
Typically used to sear all sides of a
particular piece of meat, fish, poultry, etc.
Before finishing it in the oven to obtain
the desired brown or black crust. The
meat surface must exceed 150’c (500’f),
so searing requires the meat surface be
free of water.

Barbecuing techniques - include
smoking, roasting, and grilling.
The technique for which it is named
involves cooking using smoke at low
temperatures and long cooking times
(several hours). Grilling is done over
direct, dry heat, usually over a hot fire
for a few minutes.

Basting - is a
cooking technique that involves
cooking meat with either its own
juices or some type of preparation
such as a sauce or marinade. The
meat is left to cook, then
periodically coated with the juice.

Flambe - is a cooking procedure in
which alcohol is added to a hot pan to
create a burst of flames. The word
means "flamed" in french.
- Is often associated with
tableside presentation of certain
liqueur-drenched dishes set aflame,
such as bananas foster or cherries
jubilee, when the alcohol is ignited
and results in a flare of blue-tinged
flame

Caramelization - is a type of non-
enzymatic browning reaction. As
the process occurs, volatile
chemicals are released producing
the characteristic caramel flavor.
The reaction involves the removal of
water (as steam) and the break
down of the sugar.
The caramelization reaction
depends on the type of sugar.
SUGAR: TEMPERATURE
Fructose: 110° C, 230° F
Sucrose: 160° C, 320° F

Reduction - is performed by
simmering or boiling a liquid such as
stock, fruit or vegetable juices, wine,
vinegar, or a sauce until the desired
concentration is reached by
evaporation. This is done without a
lid, enabling the vapor to escape
from the mixture

Skimming - to remove scum, fat or
other impurities from the surface of
a liquid, such as stock or jam, while
it is cooking. A slotted spoon is
generally used to remove solid
impurities, while an unslotted
spoon would be used to remove
liquids such as fat.

Mise-en-place – french means
everything in its place or
preparations did before cooking. It
includes understanding weights and
measurement, methods of cooking,
recipe interpretation, forecasting
and requisition planning and
market list preparation.

ORGANIZING AND PLANNING WORK PROCEDURE
• The prep list
• Blueprint for how food production is going to be achieved during the
work day
• Overview of what needs to be done and how long will it takes to do it.
• The order in which the order should be done.
• How each cook may interact with each other in the kitchen.
• Writing a prep list
• A prep list is not just rewritting the recipe it is also a checklist of all the
adjustment to be done during cooking regarding ingredients cooking
process and procedures.

• It is reading through recipes and composing a written map of how
to accomplish the tasks necessary to prepare the recipes.
• The first step in organizing your work is to read and understund
the recipes you will be using.
• Once each item is identified and quantified, the next step is to
schedule your tasks through prioritization.

FLAVORING AND AROMATICS USED IN
STOCK
Mirepoix – is a combination ofchopped
carrots, celery, and onions used to add
flavor and aroma to stock. Usual portions
or percentage are 50% onion, 25% carrots
and 25% celery

Bouquet garni –is a bundle of
herbs ties within sections of leeks
with cooking twine and simmered
into stock to add flavor and aroma.
In addition to leeks, typical
components are celery, fresh thyme,
parsley stems and bay leaves. The
tied bundle is suspended in the
simmering stock at the end of a
length cooking twine.

Sachet d epices – is a small stack
containing herbs and spices used to
add flavor to stocks and sauces,
common ingredients include parsley
stems, bay leaves, whole pepper corn,
whole cloves. Tied in a cheese cloth
whick ids them suspended in the
simmering stock at the end of the
length cooking twine so that it can be
easily retrieve.

BASIC TYPE OF STOCK
White stock – it has a white bone and
aromatic vegetable which are lightly
boiled

Browns stock (espagnole) – it is
made from beef, veel or poultry and
aromatic vegetables which are lightly
sauteed in fat which causes a maillard
reaction to the bones which causes its
browning “glaze de viande” is a
reduce stock almost to its gelatinous
stage and commonly used in makin
sauces then diluted to release its
fine consistency and flavored aroma.

Fish stock (fumet) – it is prepared
from a fish bones and vegetable
aromatic, herbs and spice. Fish stock
should be simmered only for 30 min
or else your soup will turn cloudy.

Court bouillon – poaching stock
with aromatic herbs and spices with
vegetables.

FIVE MAJOR SAUCES
Veloute – stock based sauce which
uses a blond roux to thicken. Can
be made with any white stock, the
chicken velouté, is made with
chicken stock and is the most
common

Bechamel - dairy based white
sauce also to thickened with white
rooux. Also known as white sauce, it
is one of the mother sauces of
french cuisine. Used in many recipes
such as vegetable bakes or lasagna.

Espagnole sauce – is a classic
brown sauce, typically made from
brown stock, mirepoix, and
tomatoes, and thickened with
roux.

Hollandaise - also called dutch
sauce, is an emulsion of egg yolk,
melted butter, and lemon juice. It is
usually seasoned with salt, and
either white pepper or cayenne
pepper.

Tomato concasse - from the
french concasser, "to crush or
grind", is a cooking term meaning
to rough chop any ingredient,
usually vegetables. This term is
particularly applied to tomatoes,
where tomato concasse is a tomato
that has been peeled, seeded, and
chopped

Purchasing, Receiving and Storing of Food
Supply
 PROCEDURES IN MAKING ALLOCATIONS
 DETERMINING STOCK REQUIREMENT
 PREPARING MARKET LIST AND GROCERY LIST
 SOURCING FOR SUPPLIERS AND CANVASSING OF QOUTATIONS
 PROCESSING OF PURCHASE ORDER
 ORDERING POLICIES AND PROCEDURE
 EMERGENCY PURCHASES AND PETTY CASH FUND

PROCEDURES ON MAKING ALLOCATION
1. Conduct a sales or menu analysis
2. Prepare a sales forecast
3. Compute for total allocations based on forecast of sales
4. Establish net allocation
5. Execute adjustmentsin alloction when warranted

PROCEDURES IN DETERMINING STOCK REQUIREMENT
1. Adjust the yield in the recipe.
2. Compute for the adjusted portion size of each ingredients to meet the
adjusted yield
3. Get the consolidated requirements for the different ingredients
4. Provide allowance for safety stocks
5. Add allowance for lead time usage when applicable
6. Get the maximum requirement for each raw material

Market list – is a breakdown of stock requirements of the kitchen within a given
ordering period, usually one week. It contains pre listings of ingredients or stocks
to use, the required quantity, order quantity, unit cost and the total cost of ordered
stocks.
PROCEDURE TO PREPARE THE MARKET LIST AND THE GROCERY
1. Write the pre listed items together with their specificstions.
2. Indicate their size/unit like kilo, liter, bottle, can, etc.
3. Indicate the total required quantity for the ordering period. Just copy the
consolidated total requirement to the column in the market list.
4. Write the quantity of available stock as the ordering time.

5. Indicate the order quantity which is calculated by subtracting the on hand
quantity from the total requirement.
6. Enter the unit cost based on the last market price in and place the total
cost which is computed by multiplying the unit cost by the oreder quantity.
7. The duly accomplish market lisit/grocery list is forwarded to the
operations managers for review and approval
8. The signed/ approved form shall be endorsed to purchasing office for the
purchaser to canvass for quotations.

SOURCING FOR SUPPLIER AND CANVASSING OF QOUTATIONS
GUIDELINES TO SOURCING FOR SUPPLIERS AND CANVASSING
QUOTATIONS
1.The purchaser shall determine the purchase requirements of the end
usersby reviewing the order forms, purchase request, or the market list.
2. The purchaser shall scout for suppliers who can meet the quality and
quantity required by the end users.
3. There should be atleast 3 quotations.
4. The purchaser shall maintain a file of suppliers’ quotation in the
comparative quotation sheet

5. Suppliers should never be told of the others suppliers quotation.
6. Bid shall be awarded to the supplier based on competitiveness of their
quotationand terms.
7. These information should be indicated in the suppliers’ information sheet.
8. Price increase in the acquisition of stocks should be relayed to the end users
so that the necessary cost adjustments in the recipe can be done nd the chef
can execute the necessary adjustments.
9. All quotations and terms from different suppliers are presented to the
purchasing manager for review and on such basis, said manager will decide as
to whom to award the bid or purchase of the items.

PROCEDURES IN PROCESSING PURCHASE ORDER
1.The purchase order (po) shall be prepared upon awarding of the bid and shall
be issued to the winning bidder. Said form shall contain all the specifications and
the agreed upon prices.
2. The purchaser shall prepare the purchase order and indicate the qouted prices
under the appropriate column. Then the form together with the approve order
form shall be forwarded to the purchasing manager for review and approval.
3. The approved purchase order shall be sent to the supplier either fax, email, or
through a messenger. There will be 3 copies to be distributed as follow: original,
supplier and recceiving clerk

4. The supplier upon receiving the purchase order must sign under the
“conforme” portion. If this is not possible due to distance and urgency. The
purchaser will still inform him of the details of the order and the prices and
terms.
5. In the same form, the stock clerk shall indicate the items received. The
quantity and the unit cost. Then the must sign under “receive by:” while the
delivery man shall sign under delivered by:.
6. Served purchase order shall be filed accordingly.

ORDERING POLICIES AND PROCEDURE
1. All orders and purchases are to be processed through a central purchasing
unit/department. Orders shall emante from the warehouse or from the
consuming unit, with the department head or supervisor initiating the order.
However, all accomplished order forms should be reviewed and approved by a
designating officer, maybe the operations manager or cost controller before any
order is processed.
2. No order will be processed without first making an account of “on hand
balance”. Order quantity for consumables shall always be calculated as
Order quantity = required qty – on hand quantity
*This should be done to avoid overstocking.
3. Ordering shall be done within a given interval, using the prescribe order forms.

* The ordering interval will depend on the capacity of the storeroom. Longer
interval requires bigger stock rooms and bigger space for storage.
4. No less than three quotations shall be canvassed before ordering is made.
5. No merchandise whatsoever will be purchased without the duly approved order
form.
6. Contracts and capital expenditure items like heavy equipment shall be subjected
to executive review and approval.
7. Approved order form shall be awarded to the winning bidder through a purchase
order which shall be initiated by the purchaser and approved by the purchasing
manager.
8. Purchase order (po) shall be signed by the supplier under “conforme”. By signing
the supplier certifies that the supplier agrees to supply items with stated
specifications, prices and terms.

9. As much as posible, items will be procured through suppliers rather than by
open market.
Buying must always be done on acompetitive basis. Orders must be placed
where items are of best advantage to the buyer after considering all significant
factors like price, quality and service.
10. If posible, payment to suppliers for the purchaseof materials, suppliers,
equiment shall be in terms usually within 30 calendar days after receipt of
complete and acceptable delivery receipt or sales invoice.
11. The food establishment should have a set deadline for accepting orders and
for receiving deliveries.

EMERGENCY PURCHASES AND PETTY CASH FUND
GUIDELINES FOR DISBURSEMENT OF AND REPLENISHMENT OF HOUSE FUND
1.Establish a general house fund (petty cash) to cover for daily emergency purchases
including procurement of stocks through open market. There should be a designated
officer to manage the disbursement of these funds.
2. The amount of revolving petty cash varies among food establishments. One company
has set the following guidelines.
* For required amount of 500 pesos or below – funds can be source through the
house fund or petty cash fund
* For required amount of 501 pesos and above – funds can be source through check
disbursement. Payee will then encash said check from the bank.
* The receiving personnel through the issuance of the form “ receiving report – spot
buying” shall duly acknowledge all purchased items.

3. A petty cash voucher is used for emergency purchases coming form the petty
cash fund. The form shall be in triplicate, distributed as follows:
A. Master file
b. Accounting copy – attachment to invoices and included in the transmittal
of delivery reports for the day.
C. Purchaser – as attachement to his liquidation sheet
4. Items bought through spot buying shall be reckoned as purchase for the day
in the inventory workshhet. Therefore , it is imperative that receipts are presented
together with the goods before actual usage/issuance.
5. Purchaser shall liquidate his cash advances using the receiving report as proof
of purchases. Any excess money should be returned and should be properly
receipted/ aclnowldeged.

6. Unit heads who intend to use the petty cash for an urgent emergency purchase shall fill up
the form “petty cash request”. They will indicate the details of the expenses, amount and
justification then attach their signature.
7. The duly filled up request form shall be presented to the operations manager or his
representative for review and approval. To acknowledge his consent, he shall sign under
“approved by”. Before approving, the approving manager shall determine whether said expense
is indeed justified.
8. Duly appproved payment request shall be processed for payment by the accountant or
bookkeeper who will request the receiving party to acknowledge receipt by signing under
“receive by”.
9. All users of petty cash should provide the accounting office an official receipt or voucher as
proof of their transaction. Disbursements without official receipts will be considered
questionable transactions.
10. House fund shall be replenished as needed but said replenishment shall not be made
without the liquidation report, accompanied by supporting documents like official receipt,
vouchers, invoices, etc.

Table Setting and Table Service
 Types of Table Service

Types of Table
Service
American service is a simple and
informal form of service. It is also
known as a Plated service. In this
American service style, dishes are
neatly plated in the kitchen by the
kitchen staff and placed at the
guest’s cover from the right-hand
side.

ADVANTAGES OF AMERICAN SERVICE
These are the advantages of American service:
• Service skill is not required.
• Low labor cost.
• Needs fewer waiters.
• Quick service.
• High seat turnover as service is fast.
• The kitchen staff has scope demonstrating their plating skills.

DISADVANTAGES OF AMERICAN SERVICE
These are the disadvantages of American service:
• No personalized service.
• Chances of plate wastage.
• Skilled writers do not have the scope to show their service skills.
• Food may become cold.
• More kitchen time and labor.

AMERICAN SERVICE TABLE SETUP
1. The waiter should be able to carry at least three dishes out full plates to
speed up the service. For a group of more than three guests, the waiter
and the assistant waiter work as a team to place the plates. Using trays
for transporting plates is not recommended.
2. Trays are used to carry dished out cups and bowls. Cups are placed on
the saucers and bowls on quarter plates with the appropriate spoons.

3. On reaching the table, standing at the right of the guest, the waiter
needs to places the bowls of minestrone soup on a tray.
4. On reaching the table, standing at the right of the guest, the waiter
places the bowl on a quarter plate, positions the soup spoon on the
plate, and keeps it at the guest’s cover from the right-hand side in
such a way that the spoon is to the right of the guest. He/she moves to
the next guest and repeats the same.
5. The server moves clockwise while placing plated food. Dishes such
as prawn cocktail, salads, soups, masala dosa, vada sambar,
sandwiches, burgers, ice creams, and so on, are served in this way.

Russian Service is a form of Silver Service.
The history and concept of this specific type
of service is fascinating with order and
precision being the focus. It is an art form
and one which must be thoroughly
practiced to reach perfection!
Service à la russe (French, “service in the
Russian style”) is a manner of dining that
involves courses being brought to the table
sequentially.

RUSSIAN SERVICE ADVANTAGES
1. High level of guest satisfaction.
2. Personalized service.
3. Waiters have the scope to exhibit carving, portioning, and
service skills.
4. Good presentation.

RUSSIAN SERVICE DISADVANTAGES
1. Calls for highly skilled staff, hence higher labor cost.
2. More wait staff required.
3. Low seat turnover, like time taken for service, is more.

French service, or service à la
Française, means that a chef prepares
food on a guerdon (hot tray) table-side
rather than in a kitchen. The cuisine
itself does not have to be French to be
considered a part of French service.

French cart service is a method in which food is partially prepared in the
kitchen and brought out on a cart to be fully prepared table-side. It is an
uncommon, technically-demanding, and highly professional serving method
reserved for upscale restaurants, high-end resorts, and cruise ships.
The cart typically includes a burner and a large cutting board. Two servers,
typically a chef/main server (chef de rang) and an assistant (commis de rang),
work together to serve guests. The chef de rang prepares and plates dishes,
which might include deboning, slicing, and garnishing, while the commis de
rang serves guests and clears the table. Before this service, the table is set
with silverware and glassware. This serving method can be used for serving
appetizers, desserts, and even a complete eight-course meal.

English Service – is also regarded as
butler service. In English service a
special dinner is served for privately
organized parties or a meal is served
by servants in a private home.

English service is characterized by the following features with their pros and
cons.
1. In English service, the foods and beverages items are brought to the host or
hostes first who then pass them down to the nearest guests and these passing
continue until items are reached to the appropriate guests.
2. English service recognized by a great deal of showmanship for a special
occasion.
3. English service is less labor intensive and quicker than Russian service.

FUNDAMENTALS IN FOOD SERVICE OPERWATIONS

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