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Lesson 1: Providing Link Between Kitchen and Service Areas

This document provides an overview of lesson 1 on establishing a link between the kitchen and service areas in a food service setting. It covers key concepts like the principles of continuous material flow [1], the importance of communication skills among staff [2], and the duties and responsibilities of food service personnel [3]. Maintaining hygiene and sanitation is also discussed as important for food handling [4].

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Geh Deng Noleal
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297 views2 pages

Lesson 1: Providing Link Between Kitchen and Service Areas

This document provides an overview of lesson 1 on establishing a link between the kitchen and service areas in a food service setting. It covers key concepts like the principles of continuous material flow [1], the importance of communication skills among staff [2], and the duties and responsibilities of food service personnel [3]. Maintaining hygiene and sanitation is also discussed as important for food handling [4].

Uploaded by

Geh Deng Noleal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Lesson 1: Providing Link between Kitchen and Service Areas

Lesson Objectives

a. Explain the concepts and principles in providing a link between the kitchen and service
areas;
b. Cite the importance of communication and interpersonal skills between and among food
service personnel;
c. Enumerate the duties and responsibilities of the food service personnel; and
d. Discuss precautionary measures and observance of hygiene and sanitation in food and
beverage handling.

Directions: A. Take the test and find out how much you already know about the lesson.

Match column A with column B. Write the letter of the correct answer in the space provided
before each number.

A B
_____ 1. Flow of food a. No back tracking in the movement
_____2. principle of continuous flow of of food and supplies
materials b. Ranges, ovens, broilers, grinders,
and toasters
_____3. dry food storage
c. Mixers, slicers, cutters, grinders,
_____4. duties and toasters
d. Dinnerware, flatware,
_____5. refrigerated food storage
beverageware, and liners
_____6. conventional food service system e. Shows job positions in a
hierarchical order
_____7. ready-prepared food system
f. Rice, flour, cereals, and pasta
_____8. rethermalization g. Employees get along well with each
h. Praising a work well done
_____9. primary cooking equipment
i. Tasks assigned to an employee
_____10. auxilary equipment j. Movement of food from production
_____11. service ware to point of service
k. Canned and packaged foods
_____12. staples l. Raw meat fish and poultry
_____13. organization chart m. Food is prepared in the kitchen and
served shortly
_____14. Interpersonal relations n. Food is prepared, then chilled or
_____15. positive reinforcement frozen and stored for later use
o. Heating food at eating temperature
B. Answer the following questions:

1. why is there a need to establish a link between the kitchen and the dining area?

_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________

2. How does cleanliness and sanitation affect food service? Employee? Customer?

_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________

C. Performance Test

1. Make a diagram of your dream restaurant specifying the detailed arrangement of the kitchen and the
dining area to clearing up and storage areas. Do the design on a blueprint or a graphing paper. Use the
graphic illustration for continuous flow of materials shown in this lesson as your model.

2. Create an organizational chart for your restaurant showing the different positions and the major
function of each position.

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