FOOD SERVICE

ORGANIZATION
Food service as a system
System is an umbrella of interdependent
parts working together for a common
goal.
The interdependent parts of a system are
known as SUBSYSTEMS.
3 major subsystem
1. OPERATION SUBSYSTEM
Composed of people with primary functions
and activities of the operation
2. Management subsystem
Consists of the people and the
activities involved in planning,
controlling, and making decisions.
3. INFORMATION SUBSYTEM
The collection of people, machines,
ideas and activities that gather and
process data to provide the necessary
information.
Input
 Includes raw material and energy from the environment that are transformed
by the system
THROUGHPUT
 refers to the process used by the system to transform raw materials and or
energy from the environment into usable products or services.
OUTPUT
 means the product or service that came from the systems’ throughpuit.
FEEDBACK
 information on the success and/or failure of aspects of data or energy
processing.
 INPUT THROUGHPUT OUTPUT

Materials
Money Efficient
Assembly of Distributrion Service of
Enegry Production
Materials Quality Meals
People
Information Customer and
Facilities Employee
Menu Planning Satisfaction
Equipment pre-
Purchasing
preparation
Receiving
Preparation
Storing
Cooking
Issuing

FEEDBACK
Food service objectives
1. Satisfy customers by serving high quality
food while achieving a desired profit for the
business
2. Provide well-balanced, nutritious, and
delicious food.
3. Offer food at reasonable and affordable
prices.
4. Offer prompt and excellent service to
customers
5. Provide adequate facilities
6. Provide high standards of sanitation
and safety, which are concerns of every
customers.
FOOD SERVICE PROCESSES
1. ADMINISTRATION
 Thisis the management and supervision of the food service
operation
2 PURCHASING
 Thisis the process of buying food supplies needed for the
food service operation.
3. RECEIVING
 This is a part of food service operation involving the
inspection of the materials delivered or the items ordered.
4. STORING
 This involves the proper storage of food immediately after it has been
received as an important factor to avoid loss and wastage.
5. MENU PLANNING
 Refers to a plan, if not a program, that influences every aspect of operation.
6.FOOD PREPARATION AND COOKING
 This performed by the chief cook, assistant cook/s and baker/s.
7. SERVING OF FOOD
8.FOOD SAFETY
9. MAINTENANCE AND REPAIR
10. ACCOUNTING
 Includes operating statements, budget, and reports and filing such
accurately.
FOOD SERVICE SYSTEMS TYPES
1. CONVENTIONAL
 traditional type ,
 “Food is prepared “in a kitchen in the same facility where
the meals are served and held a short tiem, either hot or
cold, until serving time”
 Most effective , skilled workers, where food supply sources
are readily available, and where is space allocated for food
service equipment and activities.
2. COMMISSARY
 Known as the central production kitchen
 Describe as a large, central production kitchen with
centralized food purchasing and delivery of prepared
foods to service
 Requiressophisticated equipment for preparing and
cooking large quantities of food.
3. READY –PREPARED
 “Prepared on the premises, then chilled or frozen and
stored for use at some later time”
 Means food is ready, prepared in advance before
serving time.
FOOD SERVICE MANAGEMENYT TOOLS
1. ORGANIZATIONAL
CHART
Chart graphically presents
the lines of authority in
the organization
2. JOB DESCRIPTION
 Organized liost of
duties reflecting
required skills and
responsibilities in as
specific position
 Maybe written in
either narrative or
outline form, opr
combination of the
two”
3. Job Specification
 “Written statement
of the minimum
standards that must
be met by the
applicant for a
particular job”
4. Work Schedule
 Anoutline of work
to be accomplished
by an employee
with stated
procedures and
time requirements
for his or her
duties.
TRUE OR FALSE
 1. A job description presents the lines of authority in the
organization.
 Food service is the preparation of meals in large quantities
 3. Work schedules are helpful in training the employees
 4.A conventional type of food service system requires
specialized equipment and trucks for delivery.
 5. Menu planning is one of the food service processes.