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.
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.
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.