Members:

Merry Joy A. Longos John Leo B. Campos Marvin Colata

LESSON 3 :

Qualities of Efficient Food Service Personnel

Success in a food service establishment depends on the job performance of the food service personnel . * People working in a food service establishment should possess the following qualifications.
1. He is physically fit and have a good posture. 2. He is well-groomed. 3. He can communicate intelligibly with the clientele and other members of the establishment , orally or in writing. 4. He has a pleasing personality . He is : -interested -friendly -loyal -capable -honest -reliable -courteous -personable

Common Function of a Food Service Operation 1. Purchasing it is a management function unless a purchasing agent is assigned for that purpose. 2. Reserving, Issuing, and Storing in large establishments workers are assigned to perform each of the three functions. 3. Preparation it is the production of all food items included in the menu. 4. Service it is a function that included all activities that relate to the selling of food items. 5. Sanitation it is a function that includes the care of the physical plant, equipment and utensil, maintenance, and ware washing.

Lesson 4 :

Quality Control

Quality Control in any food service covers all its operation, such as purchasing, issuing, receiving , menu planning, production, sales, and service. Quantifying Recipes
A recipe has two major parts, namely ; the ingredients and the procedures of preparing the products. The basic 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. Selecting and evaluating a basic recipe as to the adaptability to the operation; 2. The quantity of the original recipe should first be prepared before increasing the ingredients of a recipe;

3. Transposing the

measuring of ingredients into

weights; 4. Checking the tools and equipment to be used to ensure accuracy; 5. Start quantifying the recipe with 25 serving then increased the quantity gradually; 6. Supervising the preparation of the converted recipe; 7. Evaluating the finished product using original standards; and / or 8. Standardizing the yield or number of serving according to the plan in which it is cooked instead a definite number of serving .

Ways of Producing Quality Foods

1. Using a standard recipe- having a standardized recipe eliminates waste of time, money and effort on the part of the production staff. 2. Working with highly qualified personnel skills in job assignment help much in the production of quality food. 3. Adequate facilities and equipments these contribute to the efficiency of the production staff. 4. Practice of safety and cleanliness This contributes to the good quality of the product.

Lesson 5 :

Dining Room Preparation

-Dining Room Preparation

- is

the proper arrangements of dining tables. Setting the tables properly makes meals more appealing, satisfying, and enjoyable to dinner .

Table Appointments
Table Appointments are the complements used for dining.

Include:
Dinnerware

silverware or flatware glassware or beverage ware

hallow-ware linens

Dinnerware
1. Place plate

2. Dinner plate

3. Breakfast plate

4. Luncheon plate

5. Cereal bowl

6. Soup

plate

7. Bread and Butter plate

8. Salad plate

9. Cup and Saucer

10. Demi- Tasse cup and saucer

11. Platter

12. Soup tureen

13. Gravy Dish

14. Sugar bowl and creamer

15. Teapot

Flatware
Formerly

called silverware, includes all the tools for scooping, spearing, cutting, eating, and serving.
1. Dinner fork 4. Pickle fork

2. Salad/Dessert fork

5. Dinner spoon

3. Oyster fork

6. Soup Spoon

7. Teaspoon

10. Dinner knife

8. Demi-Tasse teaspoon

11. Steak knife

9. Ice teaspoon

12. Butter knife

13. Serving spoon

15. Cake server

14. Serving fork

16. Food tongs

Halloware

includes pieces used for serving and such decoration objects as trays, pitchers, beverage pots, vases , and so forth, regardless of the mateerial which they are composed.

Beverage
formerly

known as glassware, is used to hold drinks or liquids. They consist of unfootedware and stemware such as the following:
1. Cocktail Glass

2. Whisky Glass

3. Old- fassioned Glass

4. Juice Glass

7. Tumblers

5. Goblet

8. Wine Glass

6. Highball

9. Sherry Glass

10. Parfait Glass

13. Brandy Glass

11. Sherbed Glass

12. Cordial Glass

Linens
include table coverings and napkins of all
types, regardless of fiber. Modern clothes are available in a wide variety of fibers, colors, and designs.

Types:
1. 2. 3. 4. Table cloth 5. top cloth silence cloth 6. Dinner napkin runners 7. Luncheon/Breakfast napkin place mat 8.Tea napkin 9. Cocktail napkin

Linens Used in Table Setting

1. Tablecloth a material used to cover the entire surface of the table plus a few inches overhang , 1. to 16for sit-down meals, and florr length for buffet service. 2. Silence cloth a heavy, pdlike material used underneath the table cloth. 3. Runners are long, narrow strips of cloth used to bare tables without underliners. 4. Top cloth are small pieces of material placed on top of tablecloths. 5. Place mats table coverings. 6. Napkin vary in size and type of material depending on the use.

Table Covers

Runners

Top Cloth

 Table Napkin

Place mats

Table Setting

Setting the Table

Or place setting refers to the way to set a table with tablewaresuch as eating utensils and dishes for serving and eating. The arrangement for a single diner is called a place setting. The practice of dictating the precise arrangement of tableware has varied across cultures and historical periods.

Guidelines in Table Setting:

1. Table appointment must be placed one inch away from the edge of the table. 2. The plate is placed at the center of the cover. 3. The knife is placed next to the knife with the bowl facing up. 4. The spoon is placed next to the knife with the bowl facing up. 5. The fork is placed at the left side of the cover for not more than three per cover, tines upward. 6. The napkin is placed next to the fork. 7. the glassware is placed just above the point of the knife. 8. The bread and butter plate used in informal dinners is laced at tne tip of the fork, with butter spreader. 9. The salt and pepper shakers are placed between each cover. 10. The cup and saucer are placed on the wide side of the cover with the cup handled turned to the right. 11. When teaspoons are necessary, these are placed at the right of the spoons or in front of the cover with bowls up.

The End The End