FUNDAMENTALS IN FOOD SERVICE OPERATION MODULE FOR PRELIM

PIMSAT COLLEGES
DAGUPAN CITY & SAN CARLOS CITY CAMPUS
College Of International Hospitality Management
EXCELLENCE HOSPITALITY PROFESSIONALISM INTEGRITY LEADERSHIP

ACCREDITED LEVEL 2 BY PHILIPPINE ASSOCIATION OF COLLEGES

AND UNIVERSITIES COMMISSION ON ACCREDITATION

MODULE: PRELIMINARY PERIOD

FUNDAMENTALS IN FOOD AND
SERVICE OPERATION
1ST YEAR: BS HOSPITALITY MANAGEMENT

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MODULE TITLE
MODULE TITLE

FUNDAMENTALS IN FOOD AND SERVICE OPERATION

LEARNING OBJECTIVES

At the end of this topic, learner will be able to:

1. Identify the people involved in meal planning

2. Recognize the risk conditions of overweight/ obese people
3. Determine the philosophical basis in menu planning
4. Describe the factors to consider in planning menu

LEARNING CONTENTS

Lesson: THE IMPACT OF TOURISM

1.1. INTRODUCTION TO MEAL MANAGEMENT

1.2. PEOPLE INVOLVE IN MEAL PLANNING
1.3. WHAT IS FOOD AND BEVERAGE SERVICE
1.4. GOALS OF MEAL MANAGEMENT
1.5. MANAGEMENT FUNCTIONS
1.6. MENU PLANNING AND THE FACTORS TO CONSIDER IN MENU PLANNING
1.7. TYPES OF MENU

MODULE OVERVIEW

The Fundamentals of Food Services operation subject exposes students to the

essential concepts and principles of food service operation. Students will learn the
knowledge and skills required to perform the functions of food service personnel,
including sanitation, the philosophical basic of meal planning and management and
menu planning and management, the risk condition of people caused by food, and table
set up and service. Student will also learn the newly introduced trend in food service
operation

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Lesson: MEAL MANAGEMENT

1.1. INTRODUCTION TO MEAL MANAGEMENT
MEAL- is an instance of eating in a specific time and includes specific food preparation.

MANAGEMENT- Getting people together to accomplish desired goals and objectives

using available resources.

MEAL MANAGEMENT- series of events concerned with menu planning, food

purchasing, preparation and serving meal.

1.2. PEOPLE INVOLVE IN MEAL PLANNING

DIETITIANS - Dietitians are qualified and regulated health professionals that assess,
diagnose and treat dietary and nutritional problems at an individual and wider public-
health level.

They use the most up-to-date public health and scientific research on food, health and
disease which they translate into practical guidance to enable people to make
appropriate lifestyle and food choices.

FOOD SERVICE PROFESSIONALS - are responsible for the daily operation of

restaurants or other establishments that prepare and serve food and beverages. They
direct staff to ensure that customers are satisfied with their dining experience, and they
manage the business to ensure that it is profitable.

FOOD SCIENTIST AND TECHNOLOGISTS - Food scientists and technologists apply

scientific disciplines including chemistry, engineering, microbiology, and nutrition to
the study of food to improve the safety, nutrition, wholesomeness and availability of
food.

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1.3. WHAT IS FOOD AND BEVERAGE SERVICE

FOOD AND BEVERAGE SERVICE is the climax of the relationship between a customer
and a caterer during a meal experience. The actual contact with the customer is made
at this stage of the food and beverage operation. In the presentation of food and
beverages to the customer, the food and beverage service staff, in fact represent the
whole organization.

They deliver to the customer the product which was:

1. Planned by the management

2. Cost by finance;
3. Assured by marketing; and
4. Produced by the kitchen

A restaurant concept begins with an overview of the marketing mix, and market
orientation is the key to success. The main factors to be considered are:

1. The site is top priority as it determines the degree of contact or exposure to market.

2. The size of the food and beverage operation determines the desired impact on the
market.

3. The menu is a fundamental aspect of the early decision-making process aimed at

satisfying customer expectations.

4. Service, in conjunction with the type of restaurant, menus, customers and seating

5. Pricing Policies determine the average spend and affect the sales volume
arrangement.

6. Opening hours, days according to marketing strategies and customer requirements.

7. Decor and music, for pleasant environment which contributes to customer

satisfaction.

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8. Standards and Quality. According to customer requirements.

9. Advertising and merchandising. To appeal to the market segments.

10. Meal functions are subdivided into breakfast, morning snacks, and midday meal.
Afternoon snacks, evening meals, etc., according to the anticipated and identified
market demands.

IMPORTANCE OF DINING
1. Customers are the life and blood of the food and beverage business. To ensure
continuous patronage, their satisfaction must be sustained. They always deserve
preferential, prompt and consistent attention.

2. Dining staff must see to it that every customer is a satisfied customer who finds
his dining experience pleasurable and rewarding so that he/she will come back to
a repeat patronage. No matter how good the food and the ambience is, if the
customer is traumatized or dissatisfied with the service and the behavior of the
staff, he/she may not come back and even mention his bad experience with
friends that they will be discouraged from patronizing the restaurant.

1.4. GOALS OF MEAL MANAGEMENT

Soriano (1982) stated that the goal of meal management is to provide food that will
ensure the physical and mental growth of the person, his social development and well-
being, with reasonable expenditures of available resources. Kinder (1973) specifically
categorizes the goals as good nutrition, planned spending. Satisfying meals and
controlled use of time and energy

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There are four (4) meal management goals: and the following goals are;

1. Good Nutrition,
2. Meals to Match a Budget,
3. Controlled Use of Time,
4. Pleasurable Eating

Meal Planning and Management

According to Soriano (p.1, 1982), Meal Planning is the process whereby resources, both
material and human, are used to obtain goals that have to do with feeding the individual
and evaluating the meal service. It involves planning, organizing, controlling and
evaluating the meal service. These tasks which are directly associated with the health,
welfare and satisfaction of the individual or the group.

According to Kotas and Jayawardene, Management means using the available

resources to achieve organizational objectives. The main resources involved are

1. Men
2. Money
3. Machinery
4 Material
5 Methods
6. Minutes

These resources are identified as the six Ms, using the six Ms effectively to increase the
productivity of the organization is the main responsibility of the management. All
managers manage the six Ms by using their knowledge, experience and skills in:

1. Planning (planning and scheduling)

2. Organizing (communicating, delegating, directing and coordinating);
3. Controlling (reporting, evaluating, controlling, analyzing and reviewing)..

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1.5. MANAGEMENT FUNCTIONS

The above-mentioned three key activities of management may be subdivided into
twelve (12) management functions as shown below.

PLANNING
This means organizational objectives by deciding who is to do what, where, when and
how. Planning is pre-thinking to implement the organizational policies and to achieve
objectives. Planners may get expert advice, depending on the project, or get the whole
team involved (e.g. brain-storming sessions, quality circles and planning committees).

SCHEDULING
This necessitates a detailed plan with timetables, programmers of activities, tasks and
persons responsible (e.g. deciding on tasks such as the menu, table plan, decorations,
music, etc.).

ORGANIZING
Coordinate the activities of (a person or group of people) efficiently.

COMMUNICATING
These are objectives and tasks translated into words to inform those concerned through
memoranda, meetings, minutes, manuals, etc. (e.g. informing the food and beverage
management team of a prospered party and the relevant plans) through horizontal and
vertical channels.

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DELEGATING
This means guiding individuals different duties and to specific departments, teams or
individuals and giving authority to take appropriate decisions within the relevant
framework (e.g. allowing the executive chef and banqueting manager to decide on the
menu and price).

1. Directings

This means guiding individuals towards achieving tasks and secondary

objectives (e.g. advising the executive chef on the cost of the menu at an agreed
food cost percentage).

2. Motivating

This means creating a devise amongst the employees to achieve the goals set
by understanding individual needs, appropriating good performances and
encouraging effort (e.g. commending the bar manager for obtaining a special
sponsorship for a function from a wine supplier, or thanking the executive chef, in
public, for a well-balanced menu planned for some occasion).

3. Coordinating

This means synchronizing the activities that have been delegated for better
results. This involves checking progress and harmonizing the work of different
individuals by avoiding conflicts, duplication, overlapping, delays and waste (e.g.
the executive chef checking the purchasing of items for a menu and monitoring
the progress of advance preparations in different sections of the kitchen).

4. Reporting
This means ensuring a system of timely reports sent up through vertical channels
of communication (e.g. daily food cost report from the food and beverage
controller or a profit and loss projection from the food and beverage manager to
the general manager regarding the proposed functions).

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5. Evaluating

This involves checking the actual performances against the plan (e.g. checking
the progress of a New Year's party ticket sales against predetermined targets, or
checking the cost of decoration against projected budget levels).

6. Controlling

This means developing standards and establishing the rules. The six Ms should
be controlled according to the policy of the organization. Also it means taking any
action of a disciplinary nature (e.g. disciplinary action in respect of an employee
found to have deliberately a customer).

7. Analyzing

This involves the examination of all the separate elements of an operation, with a
view to tracing the reasons for success or failure (e.g. trying to ascertain the
reasons why the actual food cost ofa function was 5 percent more than the
budgeted)

8. Reviewing

This consists of a periodical review of an operation, normally with the aim of

improving future performance (e.g. discussing the results of a New Year's party
early in January and ensuring that the food and beverage manager has full
feedback from all concerned).

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1.6. MENU PLANNING AND THE FACTORS TO CONSIDER IN

MENU PLANNING

 Nutritional Adequacy

 Food Budget

 Differences in food habits

 The time and skill of meal manager

 Suitability, availability and quality of the food

 Aesthetic and psychological aspects for food

 Equipment available for food preparation

1.7. TYPES OF MENU

1. Cycle Menu- daily menus that are written to span a designated number of days
before being in the same sequence again and again

2. A la carte Menu- foods offered are price individually

3. Table D’ Hote Menu- a complete meal in itself and is offered for a single price

4. Selective/ Non- Selective Menu- offer or do not offer choices for each course

5. Combination Menus- offers a limited number of table d’ hote menus plus an

assortment of a la carte items.

6. Static Menu- same menu are included each day, although special dishes may be
added to attract diners who are interested in items beyond the regular set menu.

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7. Carte du Jour- a daily menu wherein the restaurant offers a specialty for the day

8. Single-use Menu- is planned for a specific circumstance and is not intended to

become a part of a pattern of menus being served on a rotating basis.

SIMPLIFIED MENU COURSES

1. Appetizer- literally "apart from the main work"), also known as Hors d'œuvre,
are food items served before the course of a meal

EXAMPLES OF APPETIZERS

Canapés- is a small, prepared and usually decorative food, held in the fingers
and often eaten in one bite.

Cold cuts

Crudités (raw vegetables used for dipping) - are traditional

French appetizers comprising sliced or whole raw vegetables which are
sometimes dipped in a vinaigrette or another dipping sauce.

Deviled eggs

Cheeses

Sausages

Dumplings

Bruschetta- is an appetizer from central Italy whose origin dates to at least

the 15th century. It consists of roasted bread rubbed with garlic and topped
with extra-virgin olive oil, salt and pepper. Variations may include toppings of
spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the
most popular recipe outside of Italy involves basil, fresh tomato, garlic and
onion or mozzarella. Bruschetta is usually served as a snack or appetizer

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Cocktail wieners

Tongue toast- is an open faced sandwich prepared with sauteed beef

tongue, and scrambled eggs.

2. Soup is a food that is made by combining ingredients such

as meat and vegetables with stock, juice, water, or another liquid.

 TYPES OF SOUP

 A bisque is a rich, thick, smooth soup that's often made with shellfish, such
as lobster or shrimp.

 A chowder is a thick, chunky soup. Traditionally, a chowder is made with

seafood or fish, but chowders made with poultry, vegetables, and cheese have
become popular.

 Stock or broth is a strained, thin, clear liquid in which meat, poultry, or fish has
been simmered with vegetables and herbs. While normally used as an ingredient
in other soups, it can be enjoyed as a light course on its own.

 Bouillon is basically the same as broth, but the term refers to commercial
dehydrated products sold as granules or cubes.

 Consomme is a strong, flavorful meat or fish broth that has been clarified.

3. Salad- is any of a wide variety Of dishes including: vegetable salads; salads of

pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or
seafood; and fruit salads. They may include a mixture of cold and hot, often
including raw vegetables or fruits.

TYPES OF SALAD

 Green Salad- The "green salad" or "garden salad" is most often composed
of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to
their low caloric density, green salads are a common diet food. The salad leaves
may be cut or torn into bite-sized fragments and tossed together (called a tossed
salad), or may be placed in a predetermined arrangement (a composed salad).

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 Vegetable Salad- Vegetables other than greens may be used in a salad.

Common vegetables used in a salad
include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red
onions, avocado, carrots, celery, and radishes. Other ingredients, such
as olives, hardboiled egg, artichoke hearts, heart of palm, roasted red bell
peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken),
or seafood (e.g. tuna, shrimp), are sometimes added to salads.

 Bound Salad- A "bound" salad can be composed (arranged) or tossed (put in a

bowl and mixed with a thick dressing). They are assembled with thick sauces
such as mayonnaise. One portion of a true bound salad will hold its shape when
placed on a plate with an ice-cream scoop. Examples of bound salad
include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are also popular at
picnics and barbecues, because they can be made ahead of time and
refrigerated

 Main Course Salad- commonly known as "entrée salads" in North America) may
contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a
fish steak such as tuna, mahi-mahi, or salmon. Sliced steak, such assirloin or
skirt, can be placed upon the salad. Caesar salad, Chef salad, Cobb
salad, Greek salad, and Michigan salad are types of dinner salad.

 Fruit Salad- Fruit salads are made of fruit, and include the fruit cocktail that can
be made fresh or from canned fruit.

 Dessert Salad- Dessert salads rarely include leafy greens and are often sweet.
Common variants are made with gelatin or whipped cream (oftentimes with the
brand products Jell-O and / or Cool Whip);

5. Main Course (entrée)- A main dish is the featured or primary dish in

a meal consisting of several courses. The main dish is usually the heaviest,
heartiest, and most complex or substantive dish on a menu. The main ingredient
is usually meat or fish; in vegetarian meals, the main course sometimes attempts
to mimic a meat course.

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6. Dessert- is a course that typically comes at the end of a meal, usually consisting
of sweet food.

GUIDELINES IN WRITING A MENU

1. Capitalize all words except preparations, articles or conjunctions

2. Arrange the menu items in the order in which they are to be eaten

3. Arrange the foods that are offered by courses

4. Write accompaniments for a certain menu item to the right or underneath the
menu item. If there are two accompaniments write these to the left and to the right of
the foods it is supposed to be served with.

5. Enclose special dishes in a box in the menu; clip on a carte du jour

6. Use accurate descriptions to stimulate the appetite of the diner.

7. Place at the top of the list the items you want to sell most.

8. Design the menu so that it is in harmony with the theme or motif of the
establishment

9. Indicate the name and address of the organization, the days and hours of service,
the telephone number and other information that will invite the customers for a
“repeat business.”

10. Edit to avoid misspelled words, incorrect grammar, etc.

11. Provide margins on top, bottom and sides of the menu

12. Keep the menu clean.

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CONTEXT FOR MENU PLANNING

1. Audience

a. How many people are to be served?

b. What are their approximate ages?

c. What cultures are represented?

d. Are there special needs?

2. Kitchen and Dining Facilities

a. What equipment limitations exist?

b. What serving limitations exist?

RESOURCES
a. How much time is available for food preparation, service, and cleanup?

b. What budget is available for these meals?

c. What people are available to prepare the food?

d. What people will do the service and cleanup?

PROCEDURES IN MENU PLANNING

1. Choose the entrée.

2. Pick the soup, garnishes, and relishes which will accompany the main course

3. Select the rice, potato, and other carbohydrate-rich dishes

4. Select salad or fruits suited for the main course

5. Be sure that the chosen appetizers and dessert are appropriate

6. Beverages may vary according to individual preferences

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REFINING MENU PLANS

1. Check each day’s plans against the recommendations in My Pyramid.

2. Determine the servings need to be added or deleted.

3. Identify specific recipes (preparations and serving)

4. Visualizing the main course.

5. Decide on the garnishes or accompaniments

6. Make some necessary adjustments need to be made

“Winners embrace hard work. They love the discipline of it, the trade-off they’re making to
win. Losers, on the other hand, see it as punishment. And that’s the difference.”

– Lou Holtz, American football coach

Prepared by: Recommending Approval:

LALAINE CARIÑO-EDEN, LPT ADONIS CARINO, MBA

Faculty, College of International Hospitality Mgt. Dean, College of International Hospitality Mgt.

Approved by:

ALFREDO F. AQUINO Ed.D.

VP of Research & Planning/OIC, Academic Affairs

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LEARNING POINTS:

Student’s Name:

ACTIVITY NO.1
(20 points)

Let’s do this…

Instruction: In an essay form, discuss the topic given below with your own words and
understanding. Write your answer on the lines provided below.

TOPIC: MENU PLANNING

ANSWER:

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LEARNING POINTS:

Student’s Name:

ACTIVITY NO. 2
(20 points)

Let’s do this…

Instruction: In an essay form, discuss the topic given below with your own words and
understanding. Write your answer on the lines provided below.

TOPIC: MEAL MANAGEMENT

ANSWER:

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
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