Flow of food for

Conventional
Food Service
System
•In the conventional food
service system, the food is
prepared in the kitchen of
the food service
establishment where it is to
be serve.
•The prepared food is held for a
short time before it is served in
the dining area. An example of a
food service establishment that
makes use of the conventional
food service system is a formal
restaurant.
•In the ready-prepared food
service system the food is
prepared on the premises
then the prepared food is
chilled or frozen and stored
for use at a later time.
•The frozen food undergoes
rethermalization before it is
served to the customer.
Rethermalization is a process
in which chilled or frozen
foods are returned to eating
temperature.
•The size of the kitchen is dictated by
aa number of factors such as the
type of operation, the menu offered,
the customer load, the extent to
which prepared or partially prepared
foods are used, and whether a
butcher shop or bakery is required.
•Most food services
buy meat cuts to order
these days. Similarly,
breads and pies are
purchased outside.
•Mixes are widely used
and many restaurants
provide at least a
section of the kitchen
for baking.
•Compact kitchens make work
more productive because they
save steps since the tools and
equipment are within reach.
The trend now is a small
kitchen.
•Most kitchens in restaurants
and other types of food
service establishments are
equipped with kitchen tools
and equipment appropriate
for the type of menu they
offer.
•They are also equipped with food
supplies which are common in most
kitchens. These basic or traditional
items used in preparation and
cooking include primary cooking
equipment like ranges, ovens, steam
kettles, broilers, griddles, fryers, and
steam cookers;
•and auxiliary equipment like mixers,
slicers, cutters, grinders, choppers,
molders, blenders, peelers, toasters,
corers, waffle irons, egg cookers, coffee
makers, food warmers and coolers, racks,
working tables, sink, refrigerators,
freezers, pots and pans, and kitchen set
of kitchen utensils or tools.
•and auxiliary equipment like mixers,
slicers, cutters, grinders, choppers,
molders, blenders, peelers, toasters,
corers, waffle irons, egg cookers, coffee
makers, food warmers and coolers, racks,
working tables, sink, refrigerators,
freezers, pots and pans, and kitchen set
of kitchen utensils or tools.
•Other than the tools and
equipment in the kitchen,
other service areas like the
dining area should be
equipped with service
wares.
•A sufficient supply of service
wares to meet customer needs
especially during peak hours of
service is very important. An
adequate supply of these wares
will prevent delay in service and
embarrassment.
•Most common service
wares required in a
food service
establishment include:
DINNERWARE
•Dinner plates, luncheon plates,
salad plates, cups and saucers,
soup bowls, soup plates, bread
and butter plates, demitasse cups
and saucers, and platters.
FLATWARE
•Forks, spoons, table
knives, soup tureen,
butter knives, teaspoons,
salad forks, etc.
BEVERAGEWARE
•Drinking glasses,
wine glass, bowls,
goblets, and juice
glass.
 LINENS
•Tablecloth, topcloth,
napkins, placemats, table
runner, and silence cloth
•The number of service wares
depends on the number of
customers served by the
restaurant during peak loads
with a little more service
wares to make up for losses.
•Loses is caused by pilferage or damages
such as chips, discoloration, and
breakage caused by clients or handling of
kitchen and service personnel. There
should be a regular inspection or
checking of quality of service wares to
ensure their quality and serviceability
and to continuously replenish those
which have been condemned.
•In addition to the kitchen tools and
equipment, there should be kitchen
supplies which the kitchen should be
traditionally equipped for in its
preparation and cooking activities as
dictated by its menu items. These
include by category namely:
•Fruits and vegetables (fresh and/or
canned)
•Meat, chicken, and seafood (fresh
and/or canned)
•Staples-rice, cereals, pasta, and flour
•Condiments, herbs, spices, and
sauces
•Milk and dairy products
•Eggs
•Fats and oils
•Sugar and sweeteners
•Canned and packaged foods
•Coffee and chocolate
•Breads and flour products
COMMUNICATION
AND
INTERPERSONAL
SKILLS
 COMMUNICATION
•Is the act of imparting or relaying messages or
information to one or more persons. It can be
a one-way communication wherein one
person sends the message to another person,
or a two-way communication wherein one
persons responds or sends back the message
of the other person. Communications may be
direct or indirect.
•DIRECT COMMUNICATION can be verbal which
is done by talking directly to the employees
concerned or those who will be affected by the
decision.
•INDIRECT COMMUNICATION can be in writing,
that is through memos and directed to the
employees concerned. In memos, the
employees may or may not be required to sign
the document to show that they have received
and read the memos.
•The flow of communication in an
organization can be horizontal and
vertical depending on the positions
occupied by the employees or workers.
The organizational chart can clearly show
the flow of communication. Below is a
sample organizational chart of a food
service establishment:
•In horizontal communication, the
heads of different units or members
of the rank and file in the different
units can communicate between and
among each other on issues and
concerns that affect the units or
resolve problems to effect a smooth,
well-coordinated operation.
• The manager occupies the highest rank. He oversees the
management off the operation. Next in rank is the supervisor.
The number of supervisors will depend on the size of working
force. The bigger the working force, the more supervisors are
needed. The supervisor has direct control and authority on the
3 units, namely: the 1. Kitchen unit consisting of the chief
cook, assistant cooks, and dishwashers; 2. the Dining unit
consisting of the cashier, the counter girls, and waitresses; and
the 3. Pantry consisting of the purchaser or marketer and the
storeroom keeper. Note that there is no line of authority
connecting the cashier to the counter girls and the counter girls
to the waitresses. The dotted lines indicate coordination
among the different personnel as indicated in the chart.
•Effective communication requires good
interpersonal relations. Good interpersonal
relations means employees in the food service
get along well.
•While respecting position and authority,
relationship between and among employees
must be cordial, friendly yet professional.
•Good managers also try to be consistent in
their behavior and in enforcing rules and
policies.
•There are other techniques to establish good
relations with the employers and employees.
This technique is known as positive
reinforcement. It is based on the assumption
that human behavior is determined by
responses to stimuli or environmental
conditions and a person’s behavior can be
changed by changing the environment to which
the person responds.
•TANGIBLE REINFORCEMENT such as bonuses,
prizes, and other rewards are used in food service
while intangible reinforcement such as praises or
words of appreciation and encouragement also
yield positive response from employees.
•FOOD SERVICE MANAGER must constantly practice
self-discipline, dress neatly, and observe standards
of personal cleanliness. As person of authority, a
manager must set a good model for all employees
to follow.
DUTIES AND
RESPONSIBILITIES
OF THE FOOD
SERVICE PERSONNEL
1. FOOD SERVICE MANAGER
• The manager is the overall in charge of the operations of
the establishment. He should be meticulous about
cleanliness, prompt service, good quality food, and cost
saving techniques. Specifically, he should do the
following:
• A. Planning the daily operational tasks
• Conducts regular or special staff meetings on matters of
daily operations, etc. with the assistance of the
supervisor.
•Plans the menu for the day, makes the necessary
adjustments on volume based on season,
availability, & price with the assistance of chief cook
and purchaser
•Oversees the preparation and service of meals and
cleanliness and safety of the kitchen, dining area, &
other areas with the assistance of the supervisor
•Controls quality of food stuff and their proper
preparation and storage with the assistance of the
purchaser and storeroom
• B. Plans special menus for special occasions
• C. Plans special promotions or sales at certain seasons
and occasions in a year
• D. Makes studies and observations of current trends in
food service and how these apply in his own
establishment
• E. Makes contact with other persons or companies for
promotions or advertisements or purchase or supply
• F. Does regular daily, weekly, or monthly report on the
status of the business to the owners
2. THE ASSISTANT MANAGER OR SUPERVISOR
•Helps the manager or supervisor in direct,
controlling, and supervising personnel in
the day-to-day operations.
•Like the manager, he or she should
possess qualifications more or less similar
to that of the manager’s intelligence.
•He or she should be knowledgeable and well-
trained in the operations of the business &
assists the manager in all phases of food
service operations.
•When the manager is not around, the assistant
manager takes over the responsibility of
overseeing the activities of the establishment.
During peak hours, he or she monitors service
points to ensure efficient pick up of food items.
3. CHIEF COOK
• Must possess competence, skill, and adequate
experiences in preparing and cooking a variety of menus
that would meet the needs and desires of the customers.
• He or she identifies traditional items required in the
kitchen. The chief cook advices or other cooks promptly
on readiness of items to be served. He or she checks
quality of food cooked according to customer requests.
4. ASSISTANT COOK
•Helps the chief cook in preparing and cooking the
specific food ordered buy customers. Just like the
chief cook, he or she must be competent and
knowledgeable in food preparation. The assistant
cook must be patient, resourceful, & has initiative
in doing the job. He or she must be healthy,
relatively young of age to endure the long hours of
hard work in the kitchen.
5. PURCHASER
•The one who purchases all materials and supplies
needed by the kitchen, dining room, and other
service areas.
•Prepares the market list once or twice depending
on how often purchasing is done. He or she
observes market conditions & schedules what to
buy and when to buy in volume at lowest price
possible.
•He or she consults or coordinates with the
storeroom keeper on the inventory of
materials and supplies indicating quality
of stocks, prices, where purchased, etc.
•Checks incoming material and supplies as
to quality, weights, and specifications and
reject those which do not meet specified
requirements of the food service.
6. STOREROOM KEEPER
•Arranges in their storage all incoming
materials and supplies and double checks
their specifications. He or she makes
regular inventory and reports these to
purchaser. This person also makes daily
report of incoming and outgoing materials
and supplies.
7. COUNTER GIRLS AND WAITRESSES
•These employees take charge of receiving
orders, delivery of the food on the table of the
customers, clearing up, and other tasks related
to food service. They constantly checks service
ware for chips, marks, and spill. They should
carry plates or trays safely & transfer plates
with food safely and properly on the dining
table.
•Highly-trained counter girls and
waitresses should be physically and
mentally healthy, with pleasing
personality, have good command of the
language, tolerant, know how to deal with
the customers in a professional manner,
and have a good knowledge of the
different dishes offered by the food
establishment.
8. CASHIER
•A cashier holds the sensitive position of
handling the cash collected daily. This
person should know how to operate a
cash register or any type of machine
intended for the activity.
•He or she prepares the daily, weekly, and
monthly financial reports.
9. OTHER EMPLOYEES
•The DISHWASHER and the SANITATION
PERSONNEL do not need to have high
education qualifications. The important
consideration is that they are highly
trained for the job, which means that they
possess the skill for the job and have a
good attitude toward their work.