QUIRINO STATE UNIVERSITY

MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

SELF-PACED LEARNING MODULE

IN

HETLE -110
SCHOOL FOOD SERVICE MANAGEMENT
Second Semester, S.Y.2020-2021
MIDTERM

Prepared by:

MA. CHANDA C. DANGKEO, MAEd

Instructor I

AIKO S. BACDAYAN
Practice teacher

1:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

1
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

MODULE 4 FROM COOKING TO FOOD SERVICE

Competencie 1. Discuss the different culinary terms commonly used in restaurants

s operations
2. Apply all the pointers on how to have a safe kitchen and workplace
3. Perform food presentation or food plating
4. Discuss on how to handle customer complains.
5. Explain on how to keep food safe and free from bacteria
6. Discuss on how to deal with customers in food service operations.

Discussion
Knowing the different technical procedures from cooking to food
services is very important especially for those who want to engage in food
and beverages business. This chapter will refresh your knowledge on food
preparations, kitchen discipline, safety measures, and food services. It
will also touch on how to deal with costumers and how to handle food
service problem and costumer complaints.

 COOKING is a skill, a technique, an expertise, and an art. It is a

skill because it needs a lot of practice to prepare a perfect dish. The
chefs who join culinary challenges make it a point to practice
before the competition. It is a technique because there are basic
things to follow in order to do it right is an expertise because not
all people can prepare and cook food the right way.

 Cooking require skills that result from training. It needs passion,

hard work, and focus. Definitely, it is an art because it requires
creativity and the use of imagination I order to produce delectable
recipes. A fine chef must be able to envision the different flavors
and texture of the food to be cooked. Food may done similarly but
may result into different kinds of taste, texture, or even aroma.
Factors like the way you stir, the kind of fire you use whether it is
cooking on low fire or high fire, the cooking utensils, the brand
names of the ingredients, the sequencing of the ingredients, and a
lot more would contribute to the different results in taste, texture
and the quality of your finished product. Passion and love for
cooking must be present that is why it is called an art.

WHAT MATTERS MOST IN COOKING?

HEATING FOODS

To destroy microorganism that cause illness, you need to heat the

food. However, heating also change the molecular structure of the food,
alter its texture, taste, odor, and appearance.
Heat is transferred by either moist or dry-heat methods during
food preparation. Whatever methods is used, food should never be left
unattended while it is cooking because that is the number one cause of
kitchen fires.

2:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

2
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

 Moist-Heat Preparation

This technique includes scalding, poaching, simmering,

stewing, braising, boiling, parboiling, blanching and steaming. In
these methods, liquids not only heat the food, but may also
contribute flavor, color, texture, and appearance to the final
product. This is especially the case if broth and mixtures
containing herbs, spices, and seasoning have been added. Moist-
heat preparation helps to soften the fibrous protein in meats and
the cellulose in plants, making them tenderer.

 Dry-Heat Preparation
Example of dry-heat preparation include baking, roasting,
broiling, grilling, barbequing, and frying. Higher temperatures are
reach in dry-heat preparation than they are in moist-heat method,
because water can only be heated to its boiling point 212 degree
Fahrenheit (100 degree Celsius) or slightly higher under pressure,
whereas ovens can reach up to 500 degree Fahrenheit(260 degree
Celsius).

FOOD PREPARATION TERM (Gisslen,2014)

 A la carte- a menu on which each item is listed with a separate

price. It also refers to cooking to order, as opposed to cooking
ahead in large batches.
 Al dente- firm, not soft or mushy, to the bite. This may refer to the
doneness of vegetables or pasta when cooking.
 Barbeque- to cook with dry heat created by burning of hardwood or
by the hot coals of wood.
 Batter- a semi-liquid mixture containing flour or other starches
used for the production of such products as cakes and breads and
for coating products to be deep fried.
 Béarnaise- a sauce made of butter and egg yolks and flavored with
a reduction of vinegar, shallots, tarragon, and peppercorns.
 Béchamel- a sauce made by thickening milk with a roux.
 Blanch- to cook an item partially and very briefly in boiling water
or in hot fat. Usually a pre-preparation technique to loosen peels
from vegetables, fruits, nuts, to partially cook French fries or
other food before service, to prepare for freezing, or to remove
undesirable flavors.
 Boil- to cook in water or other liquid that is bubbling rapidly,
about 212 degree Fahrenheit at sea level and at normal pressure.
 Braise- to cook covered in a small amount of liquid, usually after
preliminary browning; also to cook (certain vegetables)slowly in a
small amount of liquid without preliminary browning
 Broil- to cook with radiant heat from above.
 Chop- to cut into irregularly shaped pieces.
 Chowder- a hearty American soup made from fish, shellfish,
and/or vegetables, usually containing milk and potatoes.
 Cycle menu- a menu that changes every day for a certain period
and then repeats the same daily items in the same order.
 Fillet- the meat without the bones; boneless tenderloin of pork or
beef or even chicken; fish or boneless side of fish.

3:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

3
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

 Fry- to cook in hot fat.

 Griddle- a cooking equipment which is flat, solid cooking surface
usually used for cooking burger patties and the like.
 Grill- to cook on an open grid over a heat surface.
 HACCP- Hazard Analysis Critical Control Point; a food safety
system of self-inspection designed to highlight hazardous food and
to control food handling to avoid hazards.
 Hash- to chop; or a dish made of chopped foods.
 Herbs- the leaves of certain plants, used in flavoring.
 Julienne- to cut into small, thin strips, about 1/8 x 1/8 x2 ½
inches.
 Organic- livestock grown or raised without various chemical
growth enhancers or medications or for plants; without artificial
fertilizers or pesticides.
 Pan-broil- to cook uncovered in a saute pan or skillet without fat.
 Pan-fry- to cook in a moderate amount of fat in an uncovered pan.
 Parboil- to cook partially in a boiling or simmering liquid.
 Parcook- to partially cook by any method.
 Pilaf- rice or other grain product that has been first cooked in fat
and then simmered in stock or other liquid, usually with onions,
seasonings, or other ingredients.
 Poach- to cook very gently in water or other liquid that is hot but
not actually bubbling, about 160 to 180 degree Fahrenheit.
 Puree- a food product that has been mashed or strained to a
smooth pulp; or to make such a pulp by mashing or straining.
 Reduce- to cook by simmering or boiling until quantity is
decreased; often done to concentrate flavors.
 Roast- to cook food by surrounding them with hot, dry air, in an
oven or on a spit over an open fire.
 Saute- to cook quickly in a small amount of fat.
 Sear- to brown the surface of food quickly at high temperature.
 Sherd- to cut into thin but irregular strips, either with the coarse
blade of a grater or with a knife.
 Simmer- to cook in a water or other liquid that is bubbling gently.
 Steam- to cook by direct contact with steam.
 Stew- to simmer food in a small amount of liquid that is usually
served with the food as a sauce; a dish cooked by stewing, usually
one in which the main ingredients are cut in small pieces.
 Stock- a clear, thin(unthicken) liquid flavored by soluble
substances extracted from meat, poultry, and fish, and their bones,
and from vegetables and seasoning.
 Temper- to raise the temperature of a cold liquid gradually by
slowly stirring in hot liquid.

TYPES OF HEAT TRANSFER

Electricity and gas (natural or butane) are the usual energy sources
for heating foods. Wood, coal, and charcoal are secondary sources that
may also be used for heating. All of these produce heat energy that can be
transferred through conduction, convection, radiation, or induction.

 Conduction- heat is transferred by conduction when using a

range or a fryer in preparing food. Heat from the electric coil or gas
flame is conducted to the pan or fryer and then to its contents.
Conduction is based on the principle that adding heat to

4:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

4
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

molecules increases their energy (kinetic); hence, their ability to

transfer heat to neighboring molecules.
 Convection- convection relies on the principle that heated air or
liquid expands, becomes less dense, and rises to the surface. The
cooler, heavier air or liquid originally on top moves to the bottom,
where it is heated; thus, creating continuous circular currents.
A common example of the use of the convection in cooking is
baking in an oven. Baked goods rely on convection to allow the hot
air to rise. Having the heating unit located at the bottom of the
oven contributes to the rising oh hot air. Convection ovens, which
are more common in food service institution than in home
kitchens, have an air-circulating system, whereas standard ovens
do not. A fan moves the air more quickly and evenly around the
food, which speeds up the baking time. Convection ovens have
drawbacks; the moving air causes food to lose moisture, and cake
batters are more prone to develop uneven tops. Injecting steam
into a convection oven helps to reduce the drying and shrinking
effects.
 Radiant Heat- heat is transferred by radiation in broiling, grilling,
and microwaving. The short electromagnetic waves that are
generated by microwave ovens can pass through glass, paper, and
most plastic. Infrared heat lamps and ovens are other heat sources
that use electromagnetic waves for heat. These are usually found
in restaurant and institution kitchens where they are used to keep
foods warm and to prepare frozen foods.
 Induction- flat-surfaced ranges that have the coils buried
underneath conduct heat through induction. The cooktop consist
of a smooth, ceramic, surface that allows the transfer of heat from
the coiled electrical apparatus below. Since no coils are exposed on
the surface, cleaning is easy.

FOOD PRESENTATION (taste delicious, looks delicious)

To satisfy and impress your costumer, an artistic layout of food

items on the plate must be done carefully and creatively. You may offer
the highest quality and best-prepared food but if it is not presented well
in the plate, the costumer might think that it is an ordinary food. Good
plating may create drama and effect that will make the food more
appetizing. It will also become classy, elegant, and tasteful.

 Plate Presentation- the first impression of food is how it is laid out

on a plate. Color and balance must be considered. The plating
must send the message of how delicious the food is. The taste and
the burst of flavors must be seen in plating. It will serve as an
invitation for the viewer to try it. Proper hygiene and sanitation
must also be reflected in the plating. The plate must be clean, free
from smudges, fingerprint, foreign materials, etc.
There are different shape, size, color, and materials that can
be used in plating. The basic requirement is that the food should
match in terms of color and size. Although some restaurants
nowadays are deviating from this conventional rule, some
restaurant use large square plate (larger than a regular dinner
plate) to serve a small slice of cake. They use the superfluous space

5:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

5
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

of the plate for designs, food artwork, or garnishes.

 Garnishes- to make the food more attractive and more appetizing
to the eye, one must use garnishing. It will add color, design, and
life to a plate. The garnishes used to decorate food must be edible
items and should generally reflect the flavors of the dish being
served. For example, a rosemary spring would be appropriate for a
rosemary scented meat sauce.

Other possible garnishes, depending on what is being served, may

include:

 Leaves, such as parsley springs, or mint leaves in iced tea

 Fruits, such as pineapple sticks, mango slices, kiwi fruit slices,
orange wedges, olives, lemon or lime wedges, and tomatoes slice.
 Vegetables, such as cucumber, green and red peppers, radishes,
onions
 Pickled item, such as olives, pickles, or pimientos
 Nuts, croutons, or crackers
 Hard-boiled egg slices or halves.

HAVING A SAFE WORKPLACE (better safe than sorry)

Working in the kitchen has a lot of hazards and risks. Keeping your
kitchen in an orderly manner can help minimize risks or even accidents.
The people working in the kitchen or the dining area must be well-
trained in performing their duties. “Clean as you go” policy should be
strictly implemented. Warning signs like “wet floor” should be used every
time the floor is newly mopped. Safety practices in the kitchen area
should be put into practice like: do not catch a falling knife; do not leave a
knife in the sink area, keep it in a secure place, and having a safety
device like a fire extinguisher in an easy access spot.

 Preventing Cuts- keeping your knife in good shape and always

sharp will lessen the chances of cuts. People who will be working
with knives must learn knives skills. They should know how to
handle it properly and know how to use it as well. Caring for knives
and other sharp objects should have a proper procedure. The
saying “thou shall not catch a falling knife; step back and let it fall”
is a very important reminder to all people who work in the kitchen.
Do not use it as a bottle opener or can opener. Do not put knives in
the sin k, under water, or in any place that cannot be seen.
 Preventing Burns- being focused and having a sound presence of
mind will help you prevent burns or any accident in the kitchen.
Avoid distracting your co-workers, especially those who are busy
cooking. Make sure potholders are readily available in the
workplace. Always assume a pot handle is hot. Keep pot handles
out of the aisle so people will not bump into them. Keep handle
away from heat or open flame. Do not fill pans to the brim get help
when moving heavy containers of hot food.

 Preventing and Dealing with Fires- include a fire safety program

in your training activity. All kitchen personnel should know what to
do in case of gas leaks. They should be trained on how to changes
gas and how to use all the cooking equipment (stove, oven,

6:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

6
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

salamander, deep fryer, etc.) in the kitchen. If you are cooking

something, do not leave the kitchen unattended. Fire extinguishers
should be at an easy access and everyone should know how to use
them properly. A list of important telephone numbers like the fire
department, police station, etc. should be readily available in case
of emergency situations.
 Preventing Injuries from Machine and Equipment- the people
who need to use any machine or equipment should be trained first
before deployment. The machine or equipment should be explained
well. Its parts, use, possible hazards, and proper cleaning and
caring must also be properly explained to the personnel who will
use the machine or equipment. Using unfamiliar equipment could
lead to untoward incidents.

 Preventing Falls- make use of a sturdy ladder when reaching high

object. A wet floor sign should be used every time it is needed. It is
not advisable to wet-mop the floor of a busy kitchen. if it is
unavoidable, make sure everyone in that area is aware of a wet
floor. It is necessary to practice spot cleaning during a busy day.
Proper footwear should be worn inside the kitchen.

HOW TO HANDLE CUSTOMER COMPLIANTS

In case of costumer compliant, make sure somebody take

charge of the situation right away, preferably a manager or somebody
with a higher position. Do not keep a compliant waiting; otherwise, he
might explode like a time bomb.

The one handling the situation must listen very well to the guest’s
compliant. He must gather information so that he could arrive at an
appropriate correct action. It is not necessary to accept the mistake but
never argue with the compliant. Assure him that the matter at hand will
be investigated and the result will be reported to him. The name, address,
and contact number of the guest must be forwarded to the management
so that they can get back to him regarding the result of the investigation.

It is best to win back a costumer who had compliant. This will save
the company’s reputation. One compliant may have a multiplier effect.
Remember that a compliant may tell stories about the incident to his
family members, friends, relatives, and among other.

 Handling compliant
o Do not interrupt the costumer. Let him have his say and
make his point.
o Apologize, but only for the specific problem or compliant.
o Restate the detail of the compliant briefly back to the
costumer to show you have listen and understood.
o Agree by thanking the costumer for bringing the matter to
your attention. This shows you are looking at the problem
from the costumer’s perspective.
o Act quickly, quietly, and professionally. Follow the
establishment’s procedure foe handling complaints.
 Never

7:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

7
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

o Lose your temper

o Take it personally
o Argue
o Lie
o Blame another member of the staff or another
department.
 Recording Incidents
o It is advisable that when any incident occurs, a report
is made out immediately.
o Even if the restaurant has its own security guards who
will surely write the incident in their logbook, it is important
for the management team to have its own record together
with the incident reports of the concerned employees.
 The Basic Information in the report should include
o Place
o Date
o Time
o Nature of incident
o Signed reports of concerned individuals
o Action taken
o Name, address, and contact number of the costumer
involved
o Names of the staff involved.

KEEPING OUR FOOD SAFE AND FREE FROM BACTERIA

Food hygiene and sanitation must be part of the personnel training.

All personnel must know good basic hygiene like taking a bath every day,
brushing teeth, proper hand washing, using hairnet or chef’s hat, having
well-trimmed fingernails, clean shaven face for male, wearing clean
uniforms at all times, not wearing o jewelry during working hours, and a
lot more. Hands are the greatest source of contamination, whether soiled
dirt, bacteria, virus, or even chemical contamination. Train your staff to
do the proper hand washing method.

 The proper HANDWASHING method

o Remove jewelry.
o Turn water on as hot as you can stand it.
o Moisten hands and forearms up to your elbow.
o Lather them thoroughly with soap (preferably liquid hand
soap).
o Wash for at least 20 seconds (sing the happy birthday song
twice as your guide for the time), rubbing hands together,
and washing between fingers and up to the elbows.
o Use a brush for under nails.
o Rinse hand and forearms with hot water.
o Dry hands and forearms with a paper towel (you may use
the paper towel to turn off the faucet so as not to
contaminate your hands again).
 Guideline on Food Safety
o Make sure that all personnel have submitted their health
certificates prior to deployment, that they have passed the

8:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

8
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

medical examinations, and are free from diseases.

o Choose a reputable supplier for your raw materials and
ingredients. This will ensure that your food product are safe.
o The whole restaurant team must be well-trained in food
hygiene and sanitation.
o The personal hygiene of the staff really matters.
o Always consider the food danger zone temperature (40
degree Fahrenheit to 140 degree Fahrenheit).
o Adopt HACCP system for your operations.

THE GENERAL PRINCIPLE OF HACCP

HACCP or Hazard Analysis Critical Control Points (Wade 2010) is a

useful tool in the prevention of food safety hazards. While extremely
important, HACCP is only one part of a multi-component food safety
system. HACCP is not a stand-alone program. Other parts include good
manufacturing practices, sanitation standard operating procedure, and
personal hygiene program.

 Principle # 1- hazard analysis:

Hazards (biological, chemical, physical) are conditions that
may pose an unacceptable health risk to the costumer. The
significant hazards associated with each specific step of a
manufacturing process are listed. Preventive measures
(temperature, pH, moisture level, etc.) to control the hazards are
also listed.
 Principle # 2- identify critical control points:
Critical control points (CCP) are steps at which control can be
applied and a food safety hazards can be prevented, eliminated, or
reduce to acceptable levels. Examples would be cooking,
acidification, or drying steps in a food process.
 Principle # 3- establish critical limits:
All CCPs must have preventive measures, which are
measurable. The criteria for the critical limits are determined
ahead of time in consultation with competent authorities. If the
critical limit criteria are not met, the process is “out of control”;
thus, the food safety hazards are not being prevented, eliminated,
or reduced to acceptable levels.
 Principle # 4- monitor the critical control points:
Monitoring is a planned sequence of measurements or
observation to ensure the product or process is in control (critical
limits are being met). It allows processor to assess trends before a
loss of control occurs. Adjustment can be made while continuing
the process. The monitoring interval must be adequate to ensure
reliable control of the process.
 Principle # 5- establish corrective action:
HACCP is intended to prevent product or process deviations.
However, should loss control occur, there must be definite steps in
place for disposition of the product and for correction of the
process.
 Principle # 6- record keeping
The HACCP system requires the preparation and
maintenance of a written HACCP plan together with other

9:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

9
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

documentation. This must include all records generated during the

monitoring of each CCP and notations of corrective actions taken.
Usually, the simplest record keeping system possible to ensure
effectiveness is the most desirable.
 Principle # 7- verification:
The scientific or technical validity of the hazard analysis and
the adequacy of the CCPs should be documented. The system
should be subject to periodic revalidation using independent audits
or other verification procedures.

Enrichment ACTIVITY 1 – Discuss concisely and comprehensively.

Activities
1. What matters most in Cooking ?
2. Can you think of other ways to be safe inside the kitchen while
working?
3. How do we win back dissatisfied customers who had complaints?
4. How do we ensure food safety in a restaurant?
5. Should pets like dogs and cats be allowed inside a restaurant with
their owner? Why?

Comprehensio SELF-CHECK 1
n Check
A. Identify the following terms: Write your answer on the space
before the number
1. This means to chop; or a dish made of chopped foods.
2. This is a sauce made by thickening milk with a roux.
3. This is rice or other grain product that has been first cooked in fat
and then simmered in stock usually with onions, seasonings, or
simmering liquid.
4. This means firm, not soft or mushy, to the bite. This may refer to the
doneness of vegetable or pasta when cooking.
5. This is to cut into irregularly shaped pieces.
6. This refer to the meat without the bones; boneless tenderloin of pork
or beef or even chicken; fish; or boneless side of fish.

10:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

10
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

7. This refers to the leaves of certain plants, used in flavouring

8. This means to cut into small, thin, strips, about 1/8 x 1/8 x 2 ½.
9. This means to cook by simmering or broiling until quality is
deceased; often done to concentrate flavours
10.This means to cook food by surrounding them with hot, dry air, in
an oven or on a spit over an open fire.
11.This means to cook quickly in a small amount of fat.
12.This means to brown the surface of a food quickly at high
temperature.

13.This means to cut into thin but irregular strips, either with the
coarse blade of a garter or with a knife
14.This refers to a food product that has been mashed or stained to a
smooth pulp; or to make such a pulp by mashing or straining a food.
15.This means to raise the temperature of a cold liquid gradually by
slowly stirring in a hot liquid.

Reference Maria Lutgarda Manuela B. Punay, Food Service management, A practical

guide for students and individuals preparing for a career in Food and
Beverage Management. Rex Bookstore,856 Nicanor Reyes Sr. St.2017
Grace P. Perdigob,PhD, MSFN,RND. Food Service Management in the
Philippines second edition, C & E Publishing Incorporated, 2017

MODULE 5 DETAILS OF THE MENU

Competencies 1. Define the different types of menu.

2. Explain the factors to consider when planning a menu.
3. Enumerate the process flow of planning and designing menus
4. Discuss what is Market Analysis
5. Identify the different Dietary Requirements
6. Determine the selling price of a dish

Discussion The acceptable type of menu must first be determined before

you plan on specific food items to go in it. There are lot of things to
consider before you can finalize the menu. This chapter will guide you
on the steps in developing and finalizing your menu. It will explain the
systems approach to quantity food production in a restaurant,
including operation, the types of menu, flow of menu planning,
product development, and market analysis. The objective is to orient
the reader on the different things to consider on menu planning: the
needs of the consumers, their budgets, as well as the capabilities of
the kitchen and the staff. The importance of evaluation and feedback
regarding menu will also be discussed.

Menu

Many people who frequently go to restaurants believe that the

menu is a list of what the chef prefers to cook. Some restaurateurs
believe that they are the food experts; thus, their menus should reflect
what they believe is best for the customers. If the customer cannot
find what they expect on the menu, the choice is simple; Go

11:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

11
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

elsewhere.

The menu is the food service operations plan for meeting the
needs and expectations of its guests. It is perhaps the most significant
element in the execution of the food service enterprise. It lists items
that customers will desire and appreciate. It dictates staffing,
equipment, space layout and investment requirements. The menu
therefore, is the product plan for a restaurant and as such is the
biggest determinant of whether it will achieve profitable return on
investment.

Conventional wisdom holds that the more items there are on

the menu, the better customer needs and expectations can be
satisfied. Therefore, an extensive menu is ideal. In fact, the opposite is
true in many cases. A limited menu is frequently more profitable than
an extensive menu because limited menu is far easier to “position” in
the mind of the potential customer than an extensive menu.

Doing a few menu items exceptionally well is usually more

effective than trying to do a lot of mediocre items. The latter often
results in being known for doing nothing special or remarkable. A
smaller menu refines the operations focus so it can operate in a
disciplined and efficient manner.

Menus typically state prices for food and beverage items.

Pricing, like menu item selection, should demonstrate a clear
understanding of the market segment served by the food service
operation. Prices that are too high will not generate perceived value in
the eyes of the customers. Pricing has an effect on profits and prices
that are too low will threaten the operation’s financial survival. Setting
prices for menu items is a balancing act. It is important to emphasize
that menu pricing, like menu item selection, ultimately will be judged
by the customers.

MENU DEVELOPMENT

In developing a menu, the concept of the restaurant must be

considered. The success of menu development depends on the
customer, competition knowledge, and planning.

Sometimes the menu evolves over time, as a restaurant’s

business plan is refined. In other cases, the concept comes first and
the menu comes later. There are instances where the menu may be
the guide that directs the restaurant toward a particular concept. The
menu also holds the key in knowing who is responsible for preparing
certain dishes and how those dishes will be served to the customer.
The choices that guide your menu call for certain types of advance
preparation to help the manager adjust the workflow.

MENU TYPE

Once the menu is determined, decisions about purchasing ,labor

skill levels, and pricing can be made. Menu’s can stay the same each

12:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

12
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

day(This is called static or standard menu), change each day or be a

combination of the two. Most of the menu’s commonly used in the
food service industry is either standard or combination. Standard
menus are common in chain and ethnic restaurant such as Thai
Cuisine. Each type of menu could affect the operations’ cost in
different ways.

Two Main Types of Menu

1. A La Carte means “In the style of the card”. This menus are a
list of all dishes catered by an establishment; hence the choice
is wide. Items are priced individually, from which guests select
them to compose their menu. The total charge is the sum of
individual prices of dishes. Dishes are cooked to order and
guests may have to wait for the service. The number of courses
on “a la carte” menu and the choices within courses depend
upon the establishment.
2. Table d’hote ( tab-luh-doht) means “the table of the host” .It is
a meal divided into a set number of courses with limited or no
choice. The selling price is fixed and all dishes are usually
ready in a set of time. Menus are changed daily and have the
price mentioned therein.

STANDARD MENU

This type of menu offers the same selection of menu items from
day to day.

 The advantage is that the sales record makes future sales

easier to predict. When forecast are accurate, expenses due
to waste from over production of a menu item can be
minimize.
 Amount of ingredients to purchase can be more accurately
predicted, resulting in the spoilage and fewer pesos tied up
unnecessarily in inventory.
 It simplifies culinary processes and employees can be
trained on production consistency.
 The customers know what to expect because they may be
returning to their favorite menu item.
 One drawback is that it offers little opportunity for use of
excess production.
 A standard menu may not be cost-effective when the cost of
ingredients rise, since the management may not react
quickly enough to change the menu to reduce cost.
 The same is true if management cannot quickly take
advantage of inexpensive items that could benefit
profitability.

COMBINATION MENU

 It offers the manager the flexibility to introduce new menu

13:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

13
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

items through a cycle menu or daily menu and to maintain

some amount of signature or standard menu items.
 These signature items, the ones customers associate
specifically with the restaurant, constitute a “brand name”.
Branding is a way for you to make a name in your market
by making a unique mark on the customers perception.
 It will require daily taste testing and training for both
kitchen and service staff.
 They can create imbalances in equipment use and skill –set
requirements, depending on the menu of the day.

SPECIALS

 Once a special is determined, it must be communicated to the

guest.
 Attractive boards describing the special can be placed within
view of the seated guests.
 Include a generic “SPECIALS” section in a prime place on the
menu, or use a clip-on to advertise the days specials.
 Durable and attractive menu jackets can be purchased to hold
menu inserts.
 Specials can be an excellent way to gain profit.
 Chef’s specials can be profitable items that are currently not on
the menu.
 They may be left over from different cuts of other menu items or
they can be one of your vendor’s best buy for the day.
 The price of the special must be at a higher profit margin than
regular menu items.

OTHER TYPES OF MENUS

 Californian menu-It is a menu where all items are

available throughout the day. For example eggs and
bacon which are usually served for breakfast are
available in the evening. Steaks which are normally
available for lunch or dinner are made available for
brunch, etc.
 Set menu- These are special function menus which are
produced for a special occasion such as a banquet or a
party. They are fixed or set in content and price and
agreed between a caterer and a customer before the
function. The function could be a formal sit-down meal
or a buffet.
 Card of the day-It offers choices available only for a
particular day. It allows a chef to offer a list of specials
or variations in addition to a pre-printed a la carte menu.
It can also be used as a table d’hote menu prepared for
one day alone.
 Cyclic menu-It is a group of menus which is rotated on
a set of cycle. Such a menu is usually used in an

14:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

14
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

institutional sector of an industry like hospitals, prisons,

and airlines and in employee food service operations. It
is used to avoid boredom for both customers and staff. It
is also used to ensure that the diet of people eating in
institutions is sufficiently varied to be healthy. Menus
should not be designed to a seven day cycle as this leads
to predictability.
 Children’s menu-The main purpose of this type of menu
is to keep children occupied by providing them some sort
of activity. It can be in the form of a puzzle or a game. It
should have items which are smaller in portion and can
be served quickly.
 Club menu-These menus usually consist of short order
items and a few specials. Club members expect full
service for lunch with wider selection for dinners. Service
is more familiar and pricing does not reflect large profit
margins.
 Ethnic menu-It includes items, which reflect a particular
geographical area and may be traditional in terms of
design with translations in English for wider audience.

FACTORS TO CONSIDER WHEN PLANNING A MENU

1. The Type of Menu-It is important factor that determines menu

planning. Menu planning can be both meaningful and purposeful
only when it is confirmed beforehand whether the menu being
planned is for table d’hote or a la carte.

2. The kind of meal-The kind of meal and the nature of a function

also play a crucial role in defining and determining a menu. It is also
important to consider if it is for lunch, snacks, dinner, etc.

3. Type of Customers-It affects the type of food to be served. Menu

planners have to ascertain whether customers concerned are
young ,old ,infirm (sick ,in poor health) athletic and so on.

4. The Capability of Kitchen Staff-The capability of the kitchen staff

and the type of kitchen also play an important part in the menu
compilation as these would depend on the equipment available.
Methods of cooking should vary and suit the best possible use of
equipment and staff available.

5. Style of presentation and garnish-This will define the ability of

the chef on plating and using different garnishes. The color, balance
and the complimentary taste of the garnish must be considered. It
also depends on the waiter’s ability to present and serve dishes. This,
in turn affects the standard of the establishment. The type of
equipment and décor are also considered.

Color or patterned chinaware’s may affect the appearance of

certain foods. Sizes of serving dishes are important when garnishes
are elaborate as they control the portion and consequently the cost.

15:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

15
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

The amount of chinaware and silverware must suffice for the menu
offered.

6. Stipulated prices-Foods should be chosen to conform to the price.

Expensive items are not featured on low-priced menus and vice versa.
Food cost are generally maintained below 40% of the selling price,
although some make is higher than 40% to achieve a lower selling
price.

7. Season-It is important when menus are compiled in advance as

climatic conditions can affect the suitability of certain dishes.
Moreover, seasonal availability of ingredients affects prices and
quality. Food items that are not in season tend to have higher prices
and poor quality.

8. Supplies-Maximum use should be made of foods in season. Frozen

or processed foods are also used extensively. Foods in store should be
used before ordering fresh supplies. Commodities with rapid turn-over
should be easily obtained and some items may be easily recycled.

9. Balance-A proper balance should be struck between various

features of menu. Basic ingredients should not be repeated. The
following points must be considered to effect a fine balance in any
menu (George &Chatterjee 2008)

The Customer

1. Demographics: This refers to the age, population, gender, income

group, etc. This may involve the choice of food menu that your target
market would likely to patronize. If there are a lot of 40 to 60 yrs
old ,they may want to have healthier food like salad, fish or more of
low-fat and low-sodium diet. Whereas if there are more teenagers, it
will be the other way around. They may want a lot of fatty foods like
French fries, burgers, soda and the like.

2. Socio-cultural influences: Social and cultural factors such as

religion, culture and region are considered. If the restaurant will be
located where most of the populations are Muslim, it would be best if
your items are halal certified.

3. Nutritional requirements – factors such as calorie content and

RDA or recommended daily allowances are important when planning
menus for schools and hospitals.

4. Food Consumption, Trends, Habits, and Preferences – ethnic

groups, lifestyles of clients and preferences for exotic cuisines are also
considered.

ACTIVITY 1- Take a video while preparing your favorite

Enrichment menu/recipe at home. Do the following task.

Activities a. Give the name of the recipe and the ingredients needed.

16:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

16
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

b. What are the safety precautions that you observe in

preparing the menu.
c. Present your finished product with complete garnishing.

(Note; this will also serve as your requirement in midterm.)

Comprehension SELF – CHECK 5 – Identify the following terms: Write your answer in
Check your answer sheet.

1. It means “in the style of the card “.

2. This literally and originally means the table of the host.
3. It is a menu where all items are available throughout the day.
4. These are special- function menus, which are produced for a special
occasion such as for a banquet or a party.
5. It is a group of menus, which is rotated on a set – cycle.
6. It has items which are similar in portion and can be served quickly
7. These menus usually consist of short-order items and a few specials
8. It includes items which reflect a particular geographical area and
may be traditional in terms of design with translation in English for
a wider audience.
9. It is a process where the needs and demands of the target market
are first analyzed.
10. It is an important tool for maintaining excellent quality food and for
controlling the food cost.

Reference Maria Lutgarda Manuela B. Punay, Food Service management, A practical

guide for students and individuals preparing for a career in Food and
Beverage Management. Rex Bookstore,856 Nicanor Reyes Sr. St.2015
Grace P. Perdigob,PhD, MSFN,RND. Food Service Management in the
Philippines second edition, C & E Publishing Incorporated, 2016

17:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

17
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

MODULE 6 THE PRODUCTION CYCLE

Competencies 1. Discuss the production cycle of a canteen operations

2. 2.Explain the details and importance of each step of the production
cycle from having a standard recipe file, forecasting, purchasing,
receiving storing, issuing, preparing, cooking, serving until cleaning-
up
Discussion In order to do something right, one must know the steps on how to do it
and why each step must be done. In this way, each procedure will be done
in an orderly manner. This will somehow ensure minimal mistakes or
adjustments.
The Production cycle including the standard recipe file, forecasting,
purchasing, receiving, storing and issuing, pre-preparation, final
preparation, service, clean-up, and ware washing will be discussed in
this chapter.
THE PRODUCTION CYCLE
The preparation of food items is the most vital focus of the kitchen.
Menu design and development is more than a marketing tool. The
whole production cycle is built around the menu. In order to arrive at
the ideal balance between the most favourable market position and
profitability, careful consideration and significant planning are
required.
STANDARD RECIPE FILE
To achieve a consistent product, you need to have a detailed,
thorough, and specified recipe. If you have a consistent product, it
means that you have an efficient operation and a higher customer
satisfaction level. Menu planning, Forecasting, and purchasing will
benefit from a standard recipe file. Restaurants organize the recipes
used for basic menu items and specialities in a recipe file. The file is the
heart of the food preparation process. Recipes for every menu item are
recorded in a standard form, designated by a title and a category, for
easy organization, and a recipe number, which can be used for cross-
referencing. It also includes serving standards(e. I., the size of the pan
or the number of portions), expected yield, a complete list of
ingredients, and the exact amount of ingredients required. Finally, the
method of preparation is described in full detail. Instructions for
serving are sometimes added.
Today, most recipe files are electronically prepared and illustrated
with a full color picture that can be placed in the kitchen preparation
area and server workstation. It is a form of quality control, a way to
guarantee a consistent, high quality item.
Since anyone preparing any dish from the menu must consult the
standard recipe file and follow the instructions to the letter, results
should always be identical. Standardized recipes also act as a quality
control tool by listing the expected number of portions, the exact
amount of required ingredients, and the serving standards. This cuts
down on over-production and waste.
Forecasting

18:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

18
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

Many individuals fail in Forecasting. They may have the guidelines

and formulas to do it, but the result will never be precise at all times.
Most of them fail to answer questions like: what menu items are going
to be requested next week or next month, and how many will be sold?
When must an order be placed with a supplier to ensure a plentiful
supply of fresh produce? What seasonal specialities are popular over
the summer period or Christmas holidays? What long-term sales trends
can be identified that will affect the organization of the restaurant staff?
All food service operations must be prepared to answer these questions.
Forecasting

 is the process of estimating future events, often combining

intuition with formal statistical models. The reasonably accurate
calculation and prediction of future needs is a major factor in
the cost-effectiveness of a restaurant. It provides some idea of
the expected results, as long as the management makes no
changes in operation.
Forecasting deals with the future, but relies on the past record of the
restaurant’s operation. A major assumption in forecasting is that some
pattern exists that can be identified and used to prepare for future
events.
Therefore, a well kept records of sales and production are the basis for
forecasting. Three types of patterns in these data can emerge: trends
(long tern projections), seasonal patterns, and cyclical patterns.
While intuition does play an important part in forecasting, objective
models based on either qualitative or quantitative methods have been
developed to assist in interpreting the data. These models vary in
complexity, and the selection process will depend on the specific
forecasting need, the relevance of the data to that need, the length of
time onto the future that the forecast will cover and the cost of setting
up the model.
Today, highly sophisticated forecasting software models exist and are
implemented in most high volume restaurant operations. Forecasting
models models can be linked to inventory management, labor
management, receiving, menu engineering systems, and others.

Purchasing

 Food items on the menu determine what raw ingredients need to be

purchased, what qualities and quantities are necessary, and when
they should be available.
 The purchaser must buy the necessary good in the right amount, at
the right time and at the right place.
 Good purchasing is a critical element of cost control
 Purchasing personnel need a variety of skills and experience,
including an awareness of the market and how suppliers operate,
the ability to forecast needs and respond to fluctuating market
conditions, and the ability to negotiate with suppliers for favourable
product, delivery, and shipping costs.
 In order to make good choices, purchasers need a thorough

19:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

19
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

knowledge of the items to be purchased and the way they will be

used.
 In the produce area alone, purchasers must know terminology,
specifications, laws, regulations, and processing requirements, and
be able to assess produce quality.
 In addition, they must coordinate storeroom inventory to fit the
schedules of the purchasing and receiving areas and the supplier. In
short, these duties demand someone with overall experience in a
food service operation.
 In carrying out their jobs, purchasers rely on standard purchase
specifications, or “specs “Standards of food quality established by
the restaurant, customise for the facility, and documented in detail
on food sample data sheets.
 specifications should be based on experience, tests, and objective
measurements.
 clear technically accurate language should describe each commodity
and identify its size, quality, and condition.
 information should include the common, trade, or brand name of
the product; recognized trade, federal, or local grade; ranges in
weight, thickness, or size; and the degree of maturity or end use
date.
in effect, speculations are statements of management policy on the
minimum requirements for purchasing.
 purchaser’s communicate to the seller exactly what is needed and
thereby eliminating mis-understanding.
 in selecting suppliers for either raw or processed ingredients,
purchasers must take into account food quality while also factoring
in quantity, price, delivery time, and service.
 it is also wise to maintain two or three suppliers for the needed
ingredients and supplies to ensure availability of products at all
times and better negotiation terms and services. In cases of
problems in one suppliers and it will not affect your food service
operation

Receiving

- The receiving department makes certain that the products delivered

by the vendors are those that were ordered by the purchaser.
- The purchasing and receiving departments must communicate
clearly with each other and coordinate schedules.
- Receiving personnel need a keen awareness of the market and of
product quality standards.
- They must know what produce has been ordered, when it is
expected, and how it should be stored.
- They must be clearly understand receiving procedures and internal
receiving records.
- When a delivery arrives, receiving personnel check the incoming
products against the in house purchase order, delivery invoice, and
standard produce specifications.
- Equipment such as scales, calculators, rulers, marking and tagging
equipment, thermometers, tools, and transport devices like dollies
and hand trucks are necessary.
- Perishable goods(fresh seafood, produce, and raw meats) should be
marked and tagged with delivery date and price information as it is

20:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

20
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

checked in; this information is essential to inventory control and

stock rotation plans.
- Items must then be moved to storage immediately and any
additional documentation, such as daily receiving reports, must be
completed.
- If receiving if left to anyone who happens to be handy at the
moment, produce of unsuitable quality or improper quantity might
be accepted, inventory can be lost or poorly stored, and records may
be incomplete or misplaced – all of which can hurt a food service
operation financially.
Storing and Issuing
- All items, whether frozen, refrigerated, or canned, perishable or non-
perishable, need to be properly stored in appropriate areas and
issued in a definite sequence.
- Storage areas must be clean, well-ventilated, well insulated, and
easily accessible from the receiving area, as well as the food
preparation areas.
- Uniform stock rotation ensures that items previously purchased are
used first.
- The rule of thumb in food and beverage inventory management is
called

- FIFO (FIRST IN FIRST OUT)

• Careful storing and issuing procedures also protect against theft,
spoilage, and waist.
• For Thai reason, many operations limit the number of staff members
that have access to storage facilities
• Personnel should weigh out measure or count each item before
distribution.
• A record of this transaction helps to maintain inventory control,
showing the quantities available for use or that need to be ordered the
peso value of the product s used or on hand the food cost incurred for
menu items and the food cost occurred for many items and the food
cost percentage.
• in large food service operations requisition forms ate also used to
monitor and control the flow of inventory giving the management an
additional tool for checking expenses and analysing sales.
• in some restaurants access to inventory storage is highly restricted
and inventory is accounted for in sophisticated inventory management
system tied directly to the point-of-sale system.
• High-value inventory items such as prime rib of beef lobster and sushi
ingredients are usually secondary secured within the storage areas to
protect and isolate them because they are the most expensive
ingredients and are the most susceptible to theft waste.
Pre Preparation

- Food items can be often be cleaned, processed, mixed, seasoned,

and otherwise worked with before the actual meal period begins.
- Pre preparation ensures that a menu item can be readied for final

21:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

21
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

service to a customer with as little labour as possible.

- Tasks might include cleaning, peeling, and chopping fresh
vegetables : thawing frozen meat and trimming it; adding liquid to
dehydrate items; simmering broth; or making salad dressing.
- Efficiency must be balanced against the potential for spoilage,
waste, and diminished freshness and taste if the menu items is
prepared too far in advance.

Final Preparation
- This is the point in the Production Cycle where heat is applied to
food immediately prior to service.
- Food that needs cooking is brought from the pre-preparation area,
ready to final preparation, and placed within easy reach of the
cooks.
- Typical final preparation processes include frying, sautéing,
steaming, and char broiling.
- During final preparation, food is “plated” and garnished for service
to the guest.
- Final preparation typically occurs in a dedicated work area.
- In most restaurants, this area is known as the “line”. This area is
defined by an aisle with the chef’s table on one side and the ranges,
fryers, char boilers, steamers, and similar equipment on the other
side.
- For some food service operations, the final preparation area are
located in a special area of the dining room where customers can
watch the chef’s at work and enjoy the appetizing smell of broiling
meat or the cooking food that can heighten their sensory enjoyment
of the meal.
- This set-up is referred to as “ demonstration kitchen “. When
designing a demonstration kitchen, careful attention must be given
to the equipment selection and wall floor, and lighting finishes
because the kitchen will be a focal point of the front-of-the-house.

Service
• Traditionally, servers are expected to take guests' orders, deliver
them to the kitchen and when the chefs are done preparing the food,
bring the food from the kitchen to the guests' tables.
• Technology developments have made it possible to change this
system: thus, overcoming two of it's greatest weakness
• First, when servers are in the kitchen placing orders, checking the
progress of the food, or picking up the plates, they can not be in the
dining room attending to the immediate needs off the guests.
• Second, it is possible for server's to collude with the cooks to feed the
guests for free
• New technology replaces the tradition servers book of guests checks
with a few point-of-sale terminals located strategically in the dining
room and monitors and/or printers at the various station in the
kitchen.
• Servers enter the guests' orders into the point-of-sale terminals

22:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

22
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

• the orders then appear on the monitors above the cooking line or
emerge from printers on the chef's table
• When the food is ready, a "runner" delivers the food from the kitchen
to the guests table
• when the guests have finished their meal's the server obtains a check
from the point-of-sale terminal, presents it or the guests, receive
payment, and Ring's it into the the terminal
• today, some restaurants provide handheld wireless order taking
device to the servers to the order goes directly from the guests' table to
the kitchen, bypassing the need for the server to enter it into the point-
of-sale system at a different location within the dining room
CLEAN-UP AND WARE WASHING
• Clean-up And ware washing involve the pots, pans, and utensils used
in the food preparation, as well as the kitchen and equipment.
• Clean-up includes bussing dishes and silverware to the dish room,
while where washing consists of scraping, cleaning, and sanitizing.
• Clean-up and ware washing are parts of the productions cycle that
are becoming increasingly important.
• Concerns about the environment impact of food service focus on these
processes.
• Increasing concern about food safety will encourage

Enrichment ACTIVITY 3

Activities
A. CASE STUDY

A 5 –month old restaurant in Mandaluyong is having a difficult situation

almost every day. Their regular guest are the ones affected by their daily
dilemmas. They always have problems regarding the availability of their
stocks (raw materials and ingredients). Due to lack of experience, the
owner who is in charge of ordering and purchasing always had a hard time
forecasting the restaurant’s needs; thus, resulting in out of menu
items .Give your reaction on the situation.

1..How are you going to help the owner?

2.What solutions do you suggest to avoid such incidents ( out of stock or
over stock )?

B. Experiential Learning Activity – Answer concisely and

comprehensively

1. Name some food and beverage establishments that are using new
technology in their restaurant operations, explain the details. Take
picture or cut out if possible.
2. Base on your observations in the different food establishments and

23:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

23
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

learnings in school
What other innovations or improvements do you suggest to make
dining experience more enjoyable?

Comprehension SELF –CHECK 3

Check Identify the following terms. Write your answer on the space before the
number.
________1. Menu planning forecasting and purchasing will benefits from it.
________2. It is the process of estimating future events often combining
intuition with formal statistical models.
________3. They are based on general inventory on hand, storage capacity ,
seasonal fluctuations in availability and cost of produce, the type of
suppliers , and their proximity
________4. It must be cleaned, well ventilated , well insulated, and easily
accessible from the receiving area as well as the food preparation areas.
________5. Tasks might include cleaning, peeling, and chopping fresh
vegetables, thawing frozen meat and trimming it.
________6. The rule of thumb in food and beverage inventory management
________7. It includes bussing dishes and silverwares to the dish room.
________8. It consists of scraping, cleansing and sanitizing.
________9. In most restaurants, this area is defined by an aislewith the
chefs table on one side and the ranges ,fryers, steamers on the other side
_______10 What does “FIFO” mean?

References Maria Lutgarda Manuela B. Punay, Food Service management, A practical

guide for students and individuals preparing for a career in Food
and Beverage Management. Rex Bookstore,856 Nicanor Reyes Sr.
St.2015
Grace P. Perdigob,PhD, MSFN,RND. Food Service Management in the
Philippines second edition, C & E Publishing Incorporated, 2016

24:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

24
 QUIRINO STATE UNIVERSITY
MADDELA CAMPUS
Maddela, 3404 Quirino

COLLEGE OF TEACHER EDUCATION

25:
MISSION
Develop competent and morally upright professionals and generate
appropriate knowledge and technologies to meet the needs of Quirino
VISION Province and Southern Cagayan Valley.

The leading center for academic and technological

excellence and prime catalyst for a progressive and
sustainable Quirino Province and Southern Cagayan
Valley.

“Molding Minds, Shaping Future”

25