reportintle-130702043004-phpapp01.pptx

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    Members:

    Merry Joy A.Longos

    John Leo B.

    Campos

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    Qualities of

    Ecient oo!"ervice

    #ersonnel

    LESSON 3 :

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    "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

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    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

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    Lesson 0 :

    (ualit& Control

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    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;

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    .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 .

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    )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.

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    Lesson 5 :

    ;ining

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    *+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

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    ;inner&are

    *. #lace plate

    ,. ;inner plate

    . Brea'fastplate

    0. Luncheonplate

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    3. Cereal bo&l 4. "oupplate

    5. Brea! an!

    Butter plate7. "ala! plate

    ?. Cup an!"aucer

    *@. ;emi-1asse cup an!

    saucer

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    **. #latter *,. "ouptureen

    *. ravy;ish

    *0. "ugar bo&lan! creamer

    *3. 1eapot

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    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

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    5. 1easpoon

    7. ;emi-1asseteaspoon

    ?. =ce teaspoon

    *@. ;inner'nife

    **. "tea' 'nife

    *,. Butter'nife

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    *. "ervingspoon

    *0. "erving

    for'

    *3. Ca'eserver

    *4. oo!

    tongs

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    +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!.

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    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

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    0. Juicelass

    3. oblet

    4. +ighball

    5.1umblers

    7. inelass

    ?. "herrylass

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    *@. #arfaitlass

    **."herbe!

    lass

    *,. Cor!iallass

    *. Bran!ylass

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    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

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    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..

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    1able

    Covers

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    1ableGap'in

    #lace mats

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    aleSetting

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    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
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    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

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    1heEn!

    1he

    En!