reportintle-130702043004-phpapp01.pptx

7/25/2019 reportintle-130702043004-phpapp01.pptx

1/30


2/30

Members:

Merry Joy A.Longos

John Leo B.

Campos


3/30

Qualities of

Ecient oo!"ervice

#ersonnel

LESSON 3 :


4/30

"uccess in a foo! service establishment!epen!s on the $ob performance of the foo!

service personnel .% #eople &or'ing in a foo! serviceestablishment shoul! possess thefollo&ing (uali)cations.*. +e is physically )t an! have a goo! posture.,. +e is &ell-groome!.. +e can communicate intelligibly &ith the

clientele an! other members of the

establishment / orally or in &riting.0. +e has a pleasing personality . +e is :-intereste! -frien!ly-loyal -capable-honest -reliable

-courteous -personable


5/30

Common Function of a Food Service

Operation

1.Purchasing it is a managementfunction unless a purchasingagent is assigned for thatpurpose.

2. Reserving, Issuing, and Storing in large estalishments !or"ersare assigned to perform each ofthe three functions.

#. Preparation it is the production

of all food items included in themenu.

$. Service it is a function thatincluded all activities that relate

to the selling of food items.%. Sanitation it is a function that


6/30

Lesson 0 :

(ualit& Control


7/30

Quality Control in any foo! servicecovers all its operation/ such as

purchasing/ issuing/ receiving / menuplanning/ pro!uction/ sales/ an!service.(uantif&ing Recipes

A recipe has two major parts, namely ; the ingredients

and the procedures of preparing the products. Thebasic recipe is used at home , while the quantity

recipe is used in a large gathering and service

establishment .

A basic recipe can be converted to a quantity recipe

by:1. electing and evaluating a basic recipe as to the

adaptability to the operation;

!. The quantity of the original recipe should first be

prepared before increasing the ingredients of a

recipe;


8/30

.1ransposing the measuring of ingre!ientsinto &eights20. Chec'ing the tools an! e(uipment to be

use! to ensure accuracy23. "tart (uantifying the recipe &ith ,3serving then increase! the (uantitygra!ually2

4. "upervising the preparation of theconverte! recipe25. Evaluating the )nishe! pro!uct usingoriginal stan!ar!s2 an! 6 or7. "tan!ar!i8ing the yiel! or number ofserving accor!ing to the plan in &hich it iscoo'e! instea! a !e)nite number ofserving .


9/30

)a&s of Producing

(ualit& Foods1. Using a standard recipe- having astan!ar!i8e! recipe eliminates &asteof time/ money an! e9ort on the partof the pro!uction sta9.

2. Working with highly qualifedpersonnel s'ills in $ob assignmenthelp much in the pro!uction of (ualityfoo!.

. Adequate acilities and equipmentsthese contribute to the eciency ofthe pro!uction sta9.

0. Practice o saety and cleanliness

1his contributes to the goo! (uality ofthe pro!uct.


10/30

Lesson 5 :

;ining


11/30

*+ining Room

Preparation- is the proper arrangements of !ining tables."etting the tables properly ma'es mealsmore appealing/ satisfying/ an! en$oyable to!inner .

1ableAppointments1able Appointments are the

complements use! for !ining.

=nclu!e:;inner&aresilver&are or>at&are

glass&are or

hallo&-&arelinens


12/30

;inner&are

*. #lace plate

,. ;inner plate

. Brea'fastplate

0. Luncheonplate


13/30

3. Cereal bo&l 4. "oupplate

5. Brea! an!

Butter plate7. "ala! plate

?. Cup an!"aucer

*@. ;emi-1asse cup an!

saucer


14/30

**. #latter *,. "ouptureen

*. ravy;ish

*0. "ugar bo&lan! creamer

*3. 1eapot


15/30

lat&are

ormerly calle! silver&are/ inclu!es all thetools for scooping/ spearing/ cutting/ eating/an! serving.

*. ;inner for'

,. "ala!6;essertfor'

. yster for'

0. #ic'le for'

3. ;inner spoon

4. "oup "poon


16/30

5. 1easpoon

7. ;emi-1asseteaspoon

?. =ce teaspoon

*@. ;inner'nife

**. "tea' 'nife

*,. Butter'nife


17/30

*. "ervingspoon

*0. "erving

for'

*3. Ca'eserver

*4. oo!

tongs


18/30

+allo&are

inclu!es pieces use! forserving an! such

!ecoration ob$ects astrays/ pitchers/ beveragepots/ vases / an! soforth/ regar!less of themateerial &hich they are

compose!.


19/30

Bevera

ge

formerly 'no&n as glass&are/ is use! tohol! !rin's or li(ui!s.

1hey consist of unfoote!&areD an!stem&areD such as the follo&ing:

*. Coc'taillass

,. his'ylass . l!-

fassione! lass


20/30

0. Juicelass

3. oblet

4. +ighball

5.1umblers

7. inelass

?. "herrylass


21/30

*@. #arfaitlass

**."herbe!

lass

*,. Cor!iallass

*. Bran!ylass


22/30

Linensinclu!e table coverings an!nap'ins of all types/ regar!less of)ber.

Mo!ern clothes are available in a&i!e variety of )bers/ colors/ an!!esigns.

"1ypes:*. 1able cloth 3. top cloth,. silence cloth 4. ;inner nap'in

. runners 5.Luncheon Brea'fast na 'in


23/30

Linens Fse! in 1able

"etting

*. 1ablecloth

.a material use! to cover the entire surface of thetable plus a fe& inches overhang / *. to *4Dfor sit-!o&n meals/ an! >orr length for bu9et service.

,. "ilence cloth.a heavy/ p!li'e material use! un!erneath the

table cloth..


24/30

1able

Covers


25/30

1ableGap'in

#lace mats


26/30

aleSetting


27/30

Setting thealer place settingrefers to the&ay to set a table &ith table&are

Isuch as eating utensilsan!!ishes for serving an! eating.

1he arrangement for a single

!iner is calle! a place setting.1he practice of !ictating theprecise arrangement of

table&are has varie! across
http://en.wikipedia.org/wiki/Tablewarehttp://en.wikipedia.org/wiki/Eating_utensilhttp://en.wikipedia.org/wiki/Eating_utensilhttp://en.wikipedia.org/wiki/Tableware


28/30

ui!elines in 1able "etting:*. 1able appointment must be place! one inch a&ay from

the e!ge of the table.,. 1he plate is place! at the center of the cover.. 1he 'nife is place! net to the 'nife &ith the bo&l facing

up.0. 1he spoon is place! net to the 'nife &ith the bo&l facing

up.3. 1he for' is place! at the left si!e of the cover for not

more than three per cover/ tines up&ar!.4. 1he nap'in is place! net to the for'.5. the glass&are is place! $ust above the point of the 'nife.

7. 1he brea! an! butter plate use! in informal !inners islace! at tne tip of the for'/ &ith butter sprea!er.

?. 1he salt an! pepper sha'ers are place! bet&een eachcover.

*@. 1he cup an! saucer are place! on the &i!e si!e of the

cover &ith the cup han!le! turne! to the right.**. hen teas oons are necessar / these are lace! at the


29/30


30/30

1heEn!

1he

En!

Documents

reportintle-130702043004-phpapp01.pptx