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School Food Service Management

This document provides an overview of food service management, detailing the organization, operation, and evolution of food services from ancient times to the present. It discusses the roles of food service managers and personnel, the classification of food service operations into commercial and non-commercial categories, and the importance of proper management for successful food service establishments. Additionally, it highlights the historical context of school food services and their development over time.

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124 views29 pages

School Food Service Management

This document provides an overview of food service management, detailing the organization, operation, and evolution of food services from ancient times to the present. It discusses the roles of food service managers and personnel, the classification of food service operations into commercial and non-commercial categories, and the importance of proper management for successful food service establishments. Additionally, it highlights the historical context of school food services and their development over time.

Uploaded by

luckyykhai
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BTLED- HE 3212

SCHOOL FOOD SERVICE


MANAGEMENT
CHAPTER 1: MANAGEMNET IN FOOD
SERVICE

1.1: FOOD SERVICE ORGANIZATION


WHAT IS FOOD SERVICE?
• FOOD SERVICE
- IS THE ART AND SCIENCE OF PLANNING ,
PREPARING, COOKING AND SERVING OF QUALITY
MEALS IN LARGE QUANTITIES.

FOOD SERVICE ORGANIZATION


- IT’S A GROUP OF PROFESSIONAL, THAT HAVE
KNOWLEDGE IN FOOD SAFETY, PREPARATION OF
FOOD AND CUSTOMER SERVICES.
FOOD SERVICE ORGANIZATION
• VARIES IN SIZE AND COMPLEXITY RANGING
FROM ONE MAN OR FAMILY KITCHENETTE TO A
WELL ESTABLISH BIG SCALE BUSINEESS
ESTABLISHMENT.
• ORGANIZING A FOOD SERVICE ESTABLISHMENT
LIKE RESTAURANT FAST FOOD AND
CAFETERIAS IS RISKY ALTHOUGH IT CAN GIVE
SAMPLE PROFIT IN RETURN AS LONG AS THE
ESTBLISHMENTS IS PROPERLY MANAGE AND
ORGANIZED.
• FOOD SERVICE ESTABLISHMENTLATGE OR SMALL
SHOULD BE..
A. PROVIDE NUTRITIOUS
B. PALATABLE
C. HYGIENICALLY PREPARED AND ATTRACTIVELY
SERVED FOOD
D. REASONABLE PRICE
FOOD SERVICE OPERATION HAS FOUR
MAJOR DEPARTMENT
a. They managed
b. Production
c. Sales
d. Sanitation
• GOOD MANAGEMNET INCLUDES THE ABILITY TO UTILIZE
PROPERLY THE TECHNICAL KNOW- HOW QUALIFIED AND
COMPETENT PERSONNEL, MOBILIZED EACH PERSONNEL TO
DO HIS/ HER ASSIGNED WORK, USE MATERIALS WISELY AND
KEEP MACHINES PROPERLY MAINTAINED AND THUS RESULT
TO PROPER MANAGEMENT.
FOOD SERVICE AS A SYSTEM
• A system is an umbrella of interdependent parts
working together for a common goal.
• The interdependent parts of a system are known as
subsystems.
• The three major subsystems are operation,
management, and information subsystems.
• OPERATION SUBSYSTEM
- Composed of people with primary functions
and the activities of the operation.
• MANAGEMENT SYSTEM
- Is composed of people and the activities
involved in planning controlling, and making
decisions.
• INFORMATION SUBSYSTEM
- Is the collection of people, machines, ideas,
and activities that gather and process data to
provide the necessary information.
• These subsystems operate within organization
supported by available resources called:
INPUT
THROUGHPUT
OUTPUT
FEEDBACK

INPUT
- Includes the raw material and energy from the
environment that are transformed by the system.
THROUGHPUT
- Refers to the process used by the system to
transform raw materials and / or energy from the
environment into usable products or services.
• OUTPUT
- Means the product or service that came from the
system’s throughput.
FEEDBACK
- Is information on the success and/ or failure of
aspects of data or energy processing.
- Such information is used for evaluation and
monitoring of the system to guide it to more
effective performance.
FOOD SERVICE ORGANIZATION AS A SYSTEM
ENVIRONMENT FACTORS

INPUT Throughput OUTPUT


MATERILAS
MONEY ASSEMBLY OF MATERIALS PRODUCTION DISTRIBUTION EFFICIENT SERVICE
ENERGY OF QUALITY MEALS
PEOPLE CUSTOMER AND
INFORMATION MENU PLANNING PRE- PREPARATION EMPLOYEE
EQUIPMENT PURCHASING PREPARATION SATISFACTION
RECEIVING COOKING
STORING
Issuing SANITATION AND
SAFETY
FUNCTION OF A FOOD SERVICE MANAGER
• The Manager supervises the entire operation in food service
establishment.
1. Test cooked food by tasting and smelling it in order to ensure the
palatability and flavor conformity.
2. Investigate and resolve complaints regarding food quality , service,
or accomodations.
3. Schedule and receive food deliveries, checking delivery contents I
order to verify product quality and quntity
PERSONNEL RESPONSIBILITIES
• PRODUCTION PERSONNEL
- They are responsible for the production of all items.
They see to it that the foods served are nutritious,
properly cooked and presentable.
• SALES PERSONNEL
- They are responsible in assuring that foods served
are in reasonable price for the customers while the
establishment still profit.
• SANITATION PERSONNEL
- They maintain utensils and equipment used in the
production and food service
1.2 DEVELOPMENT OF PRESENT-DAY FOOD
SERVICES

EVOLUTION OF FOOD SERVICE


• ANCIENT GREECE A.ND ROME( 400 B.C- 300 B.C)
- In Greece there where two types of restaurants.
The 1st was called Lesche, which were private clubs
for certain people.
- People would eat, dance, enjoy music and poetry
and all other forms of entertainment during dinner.
Rome is bets known in food, for introducing the
demand for exotic foods and spices to impress
others.
• THE MIDDLE AGES ( 500 A.D- 1300 A.D)
- Unlike the Greek, the people in the middle ages
held banquets for one purpose. To eat and to eat
more.
• THE RENAISSANCE ( 1400’S- 1700’S)
- The system for food preparation called haute
INDUSTRIAL REVOLUTION( 1750-
1890)
• Due to increase of factories and cities in Europe many new restaurant
pooped up.
• Marie- Antoine Careme developed the idea of grand cuisine.
• Georges August Escoffier refined Careme’s idea into classical cuisine.
THE 20TH CENTURY( 1901- 2000)
- Brought multiple innovations to the forefront.
- Such as introduction of fast food restaurant, the increase in lodging
needs and the introduction of the chain restaurant.
- Important people in this period are: ROY ALLEN AND FRANK
WRIGHT( A & W first franchiser): WALTER ANDERSON AND E.W .
INGRAM(WHITE CASTLE) RAY KROC AND Mcdonald
brothers( Mcdonald) FRANK CARNEY( PIZZA HUT); GORDON BOWKER(
STARBUCKS)
THE 21ST CENTURY( 2001- PRESENT)
• Food truck become popular in 2017 were all
about the service of traditional street foods.
• With covid enforced locked- down , more and
more hospitality venues had to incorporate
online food delivery options.
• Online food delivery ha made food with
convenience of accessing it from home and
never leaving their front door
EVOLUTION OF THE PRESENT- DAY
FOOD SERVICE
• THE FOOD SERVICE INDUSTRY HAS TWO CATEGORIES:
1. COMMERCIAL ESTABLISHEMENT
Are committed to earn profit. The restaurant is the
king in this category .
2. INSTITUTIONAL CATERING
Provides to institutions such as factories, business
houses, schools, military, airlines.
RESTAURANTS
- Make huge part of the food service business and
create extensive employment.
- Restaurant maybe independent or part of hotel
operations.
FAST FOOD RESTAURANT
- Had great impact on the food service industry.
- Fast food restaurants standardized ready to eats
food and services.
- Fast food operations dated back to at last the
1920’a and 1930’s when A AND W ROOT BEER ( THE
FIRST FAST FOOD RESTAURANT.
1.3 TYPS / CLASSIFICATIONS OF
FOODSERVICE OPERATIONS.
• FOOD SEVICE ARE BROADLY CATEGORIZED AS COMMERCIAL
AND NON- COMMERCIAL.
1. COMMERCIAL FOOD SERVICE OPERATION
- Are organization that sells food solely to make profits.
- Primary business/ creating and selling F and B
- Commercial food service operations are operated as business
or for a profit motive.
- Example. Are food services of the hospitality and tourism
industries such as hotel, restaurants, coffee shops, snack
shops, deli and cocktail bars, convenience stores, catering
business and fastfood chains.
- Hotels.The type of food service operations are many to meet
the demands of the customer and the following are some of
the common commercial food service operation.
COMMERCIAL FOOD SERVICE OPERATIONS

• A. Cafeteria system
- Consist of straight-line counters containing
a variety of hot and cold dishes. The
customers pick up a tray and move along
and select the dishes. The cashier at the
end of the counter makes the bill for items
selected and collects payment.
- In India, in most cafeteria operations guests
make payment at the Csh counter before
hand for item they want to eat.
COMMERCIAL FOOD SERVICE OPERATIONS
• B. Coffe shop
- It may be an independent outlet or situated in a
restaurant. It mainly serves snacks and beverages 24
hours a day.
- The furniture and service equipment are not very
expensive. Dishes ordered by the guests are neatly placed
in the kitchen , garnished and placed before the guests.

• C. Kiosk
- A kiosk is a small permanent or temporary structure on a
side walk.Here items, like coffee, tea, chocolates, pastries
and savories are sold.
- The items bought may either be taken away or consumed
at tables arranged nearby.
- Most kiosk do not have seating provisions.
COMMERCIAL FOOD SERVICE OPERATIONS
D. Meals on Wheels
- The concept of “ Meals on wheels” was developed in
the United Kingdom during World War II .It was in
1943 food was delivered servicemen.
- The invention of meals on wheels which started as a
voluntary programme ahs reshaped and taken a new
dimension of becoming a profit – making business in
recent times.
- This idea has been improvised in the modern day.
- This type of outlet moves from place to place or
stationed near busy areas.
COMMERCIAL FOOD SERVICE OPERATIONS
• E. AIRPORT LOUNGE
- Has a wide menu for breakfast, lunch, and dinner with
hot and cold beverages, salads, main meals, and
desserts.
• F. Family Restaurant
- Has elaborate menu of single or multiple cuisines which
may change according to the operating hours. They have
good ambience and comfortable seating arrangements so
that guests can dine leisurely.
• G. FAST FOOD OUTLESTS/ QUICK SERVICE RESTAURANT
- Has limited menu of hot and cold beverages with easily
prepared and fast meals cooked in advance and kept warm.
- The service must be speedy .
- The food is prepared in the kitchen placed in the trays and
passed to the customer.
COMMERCIAL FOOD SERVICE OPERATIONS
• H. FOOD COURT
- Consist of multi- cuisine menu.
- Multi cuisine food outlets are located around with
central dining.
- The customers pick up food and beverages of their
choice from multiple outlets around and sit in the
central dining area to consume.
- It can be seen in shopping malls.
2. NON- COMMERCIAL FOOD SERVICE
OPERATION
- Sometimes called Institutional or on- site,these
include educational , gpvernment,or business
establishments whose food operations are mainly
mainly for service to the employees.
- Sale of food is a secondary goal and typically is not
a profit.
- Could be defined as operations including colleges
and universities, healthcare, industries, military,
day care and old age home which give free food and
accomodations.
NON- COMMERCIAL FOOD SERVICE
OPERATION
• A. WELFARE CATERING
- The provision of food and beverages to people to fulfill a
social obligation is known as welfare catering.
- It includes catering in hospitals, schools, colleges, the
armed for es and industrial catering.
- In hospital the patients are given nutritious food at a
reasonable price.

- School and universities provide on- campus food services to


students and staff.
- Student stay as residents in school hostel and eat from the
mess or school food service.
B. INDUSTRIAL CATERING
- The provision of food and beverages to “ people
at work” in industries and factories at highly
subsidized rates is called industrial catering.
- It is based on the assumption that if employee
are fed better they are happy and more
productive.
- Food is given at a concessional rate.
FOOD PREPARATION OPERATIONS

Storing ISSUING

PURCHASING COOKING AND


PREPARING

CLEANING AFTER PREPARING FOR


CONSUMPTION SERVICE

CONSUMING SERVING
THE HISTORY OF SCHOOL FOOD
SERVICE
-The first school lunches in Munich were served in 1790. Germany by
Benjamin Thompson, an An Amerian – born physicist also known as
Count Rumford.

PHILIPPINES
- In the Philippin, school meals seem rather bland, consisting mainly of
rice, n=ey

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