LSPU Self-Paced Learning Module (SLM)

Course Meal Management

Sem./AY First Semester/2022-2023
Module No. 1
Lesson Title Development of The Food Service Industry

Week Duration 2
Date August 29 - 31, September 1 & 2/ September 5 - 9, 2022
Description of Conceptualizing and explaining how the Food Service Industry in the world has developed is the focus of this
the Lesson lesson. This tends to explain the factors and trends that affect the development of this industry.

The scope of the Development of The Food Service colleges and universities lost interest in the living conditions
Industry includes the: made by the students. Students took for granted the
responsibilities of feeding and housing large groups leading to
a. Definition of Food Service Industry a problem of providing an adequate food for all the students.
b. Factors Affecting Growth of the Food Service Industry
c. Trends in the Food Service Industry It wasn’t until World War II, when colleges have
d. Classification of Food Service Establishments provided programs to furnish adequate facilities for complete
e. Job Opportunities in the Food and convenient living. A campus food service was provided
for all students with separate dining halls for men and women,
THE FOOD SERVICE INDUSTRY offering all meals for groups living within their respective
halls. A table service type of serving is being offered to the
All establishments where food is regularly served outside the students to meet the demand for a greater variety of menu. The
home. It includes the following: service is operated for a longer period with fewer restrictions
1. Formal restaurants on the number of servings allowed.
2. Hotel and motels and department stores dining rooms Besides residence hall dining, other school campuses
3. Coffee shops have set up innovative units which cater to all students
4. Family restaurants changing food interests and demands. Many companies have
5. Specialty and ethnic restaurants established commercial fast foodservices which made it
6. Fast-food outlets complete with many colleges and universities. However, due
to demand for more food service units, some universities have
Also included are the following food services operated in: contracted with those companies to occupy and operate one of
their food units on the campus.
1. Schools, colleges and universities;
2. Hospitals, nursing homes, and other health care settings; Other facilities provided are common for students
3. Recreational facilities; living in and off the campus, cafeterias, snack bars, vending,
4. Transportation companies; banquet facilities for serving large groups upon reservation,
5. The military; and other facilities for special catering services.
6. Conventional facilities;
School Lunch
7. Office buildings and plants;
8. Convenience store The history of school lunch began in Germany in
9. Community canteens and retirement residences. 1790 by an American named Count Rumford. It was the n
DEVELOPMENT OF THE FOOD SERVICE INDUSTRY established in France in 1849. In 1865, Victor Hugo initiated
school feeding at a “low cost in England”. He provided warm
From twelfth century through medieval ages, hostels luncheons for the needy children in his own home.
were built by wealthy men. These hostels were set up at
various colleges and universities and were under the School food service began in United States. The
management of the students. Hostels were accepted as Boston School Committee granted management of its food
settlements for students provided board and lodging to those service in 1894. It passed an order that “only food that they
who cannot afford to pay the costs for themselves. approved should be sold in the city school-houses”. This
program was successful, and two decades that followed
In United States, colonial colleges have provided brought meaningful development in all school lunchroom
residence halls with dining rooms for all students, but the movements throughout the country. From then on, the
clergymen, were responsible for the operation. It was because program rapidly progressed in large cities.
the provision was not already approved by the students. Many
 Many school lunch programs were developed established to provide clean, adequate, and nourishing food for
throughout the country in 1931. In 1993, the first federal the patients and wounded soldiers in Turkey.
legislation was enacted as some people refused to enter the
military service for reasons of faulty nutrition. The law Alexis Soyer, a noted chef, offered his service to
provided loans for communities to pay labor cost for manage the barracks hospital kitchen. The operation was then
preparation for service of lunches in school, and because of success and as efficient as the modern day practice.
this, the federal government donated farm products to different Changes have taken place in the next 100 years and
schools. Because of this assistance, noon meals become a these included the introduction of centralized tray service and
common part of school activities. the mechanical dishwashing, provision of a separate kitchen
The National School Lunch Act of 1946, was for preparation of special diet, and frozen foods and their use.
designed to protect health and well-being of young children Separate dining areas for the staff and employees were also
and assist different states in providing an adequate supply of introduced during this period. Vended foods were made
fund and facilities for the food services through grants and available as supplementary meal. Patients in wheelchair ate in
other means. Federal funds were made available to buy exclusive dining rooms.
surplus agricultural commodities and other food for school Modern technology was introduced and this included
children and to help in the establishment, maintenance, the use of computers and other modern mechanical equipment
operation, and expansion of the school lunch programs. for certain areas in the hospital food service. New methods of
The Child Nutrition Act began 1966 authorizing the food production, distribution, and service were also
School Breakfast Program and the Special Milk Program to introduced.
offer school children nutritionally adequate lunch at a low Hospitals today consists of an institution, operated by the
cost. Through joint efforts of the school administrations, government, supported by city funds or privately owned.
teachers, parents, physical and mental development of the Regardless of who fund these hospitals, they have one
child, the program has broadened its objective into further common objective and that is to improve health and restore
promoting health and nutrition education in all school grades patient’s normal condition. It also aims to provide an efficient
developing good food habits and social behavior. food service for all the staff of the hospitals, from professional
School food services are now successfully down to clerical staff to maintain healthy personnel.
functioning as integral part of a school program, organization, The Cafeteria
and management of which vary according to the size and
location of the school involved. A simple, one cook manager The cafeteria is originated in Kansas City, Missouri,
operation is found in a small independent school, employed in 1891. It was regarded as an innovation and become famous
with one or two, and/or part-time student helpers. For a large all over the United States. It provides good food at low cost
city school system, a complex, centrally managed unit is used. for all. The cafeterias were organized and later became the
They have centralized production kitchen and food preparation accepted food service for employee feeding. In 1902, the
centers. Large volumes of foods are prepared in these centers largest stockholders of the former Plymouth Cordage
to be distributed to individual schools. Company in Massachusetts, Edward R. Harris, put up his own
expense building housed with kitchen, two cafeterias, and
Breakfast as well as lunches, are now being served in recreational facilities. Since then, lunchrooms and table
many schools. Kitchen have been set up and provided for service dining rooms had been accepted type of food service
preparation and cooking food bulk. Most school and colleges, in the industry.
and universities have provided self-service cafeterias, rather
than a table service. A self-service is an easier and speedier The existence of the fastfood concept began when a
method of service for large groups. Midwestern chain of burger marked down its prices and
became popular throughout the county. It has brought
Hospitals establishments of many food services outlets specializing in
As early sixth century before Christian era, hospitals one particular food. It was found to be the most successful and
were known to exist in Judea and Egypt. Food was then fast-growing business in the industry today.
provided at the temple for the patients. The first hospital was FACTORS AFFECTING THE GROWTH OF THE
established was in England in 1004 A.D. and the first on the FOOD INDUSTRY
American continent was in Mexico in 1524. In the United
States first hospital that was established was the Philadelphia 1. Population growth
General in 1751. Meals were simple with the least effort to As population continues to grow and people change, so
provide therapeutic diets for patients. does the demand for more convenient food service.
2. Increase in disposal income
It was not until the time of the Crime War when an
Disposable income is the amount of money left to the
English nurse, Florence Nightingale, introduced dietetics in
individual after rent, insurances, and taxes have been
many hospitals. Through her efforts a diet kitchen was
 deducted. It is commonly known as the net or takes home CLASSIFICATION OF FOOD SERVICE
pay. With higher take home pay, people can dine out or ESTABLISHMENTS
buy more food.
3. Increase in the number of working women The food service industry is broad in scope and encompasses a
wide range of establishments. These are classified into two:
Studies show that there are more married women working
today. This means an increase in the house hold income but
less time to cook meals. So, families eat out meals from food
stores or restaurants. 1. Services Unit
4. Increase in school enrolment Luxurious for formal dining and elaborate meals
More and more children have to stay longer in school where a) Table – table appointments and manner of service is
they have to eat their noon meals. School cafeterias were comparable to those of a good home.
established to meet the need for a nutritious and palatable Examples: Hotel dining room, Executive lounge, Supper
meal. club or night club, Tea rooms, Specialty restaurant, and
5. Increase in the need for hospital patients coffee shop
As hospital patients with different health problems increase, so b) Counter – gives rapid service of food with a minimum
does the need for the greater use of hospital food service. number of table appointment necessary for adequate
6. Dispersal of industry to rural areas service.
More industries/business are moving from the crowded cities Examples: Coffee shops, Drive-in-dining rooms,
to suburban and rural areas. This dispersal of industry will Carinderias, Fountain, and grill or snack bar
continue, and so will the increase in food service. c) Tray or table service – unique in that patron is served on
7. Growth of suburban areas the privacy of his room or car (curb service) rather than in
The country continually develops urban living as it provides a public dining room; the service varies from the elaborate
good housing. Housing developments have made it a rule to room service to the informal drive-in tray service.
provide shopping malls for one-stop shopping. These Examples: Hotel room services, Hospital patient tray
shopping centers include food service facilities. service, and Drive-in service
8. Transportation and communications
Some industries move from crowded cities to rural areas. As 2. Self-service Units
mobility continues, new business and industries will require The type of service for those in a hurry offers limited
the establishments of food services in every plant to supply the menu:
food needs of employees. a) Cafeteria – customers make their selection from the
9. Increase in conventions held by professional and trade dishes displayed at the service counter and assemble the
organizations food on a tray to be carried to the tables. Cafeterias are
Conventions bring many visitors who must be fed and demand further classified according to the type of client being
for establishment of food services to supply the food needs of served.
everyone.
Examples: Office cafeteria, School cafeteria, Industrial
TRENDS IN THE FOOD SERVICE INDUSTRY plant cafeteria, and commercial establishment
b) Buffet – foods are set out on a counter either for self-
1. Establishment of more franchises service or to be served by an attendant. The menu may
2. Higher cost and increased need for higher productivity either be limited or extensive and service is formal or
3. Increasing number of formal training programs for informal.
management, supervisory personnel, skilled, and technical Examples: Commercial plant, Employee cafeteria,
personnel to improve productivity Specialty shop, and Smorgasbord (menu is usually
4. Maximum use of automated and vending machines extensive)
whenever appropriate c) Take-out service – individual items or complete meals
5. Development of specialized and standardized menu and packaged meals are taken from the take-out counter by
6. Marketing research approach business atmosphere, menu, the customers or ordered by the phone and are delivered to
hour of operation, and pricing them. Almost all food service operations offer take out
7. Use of disposable wares service.
8. Use of new convenience food products. Examples: Specialty house, Coffee shop, Hotel dining
9. Use of new equipment and methods of cooking room, and All-purpose establishment
10. Many employers provide free or below cost meals of their
JOB OPPORTUNITIES IN THE FOOD
employees
11. Use of school dining facilities as laboratories for food Cooks and Chefs
service management classes ● A cook prepares food in a professional kitchen while a
chef usually oversees the preparation of the food. Some
people learn on the job, while others attend a two- or four-
 year culinary school program. Cooks and chefs work at Baker
restaurants or cafeterias. Some work in private settings, ● Bakers often work in restaurants, pastry shops or grocery
such as a person's home. Depending on the type of stores. They prepare breads as well as sweet baked goods
restaurant a cook works in, he may have one specific task such as cakes and cookies. Some bakers attend pastry
on the line. A chef usually has the responsibility of school and earn a certificate or degree. Others may receive
preparing and planning a restaurant's menu, ordering training on the job and work their way up from apprentice
ingredients and directing the cooks on the line. to head baker.

Server Food Stylist

● A server takes orders from customers and makes sure A food stylist makes prepared dishes look good enough to
diners have a pleasant experience in a restaurant. Some eat or take a photograph of. Most food stylists need to have
servers work for catering companies and serve food in a degree from a culinary arts program. They work with real
non-restaurant settings. No education is needed to become food and need to have an understanding of how it will
a server. Most people are trained on the job. The react to certain conditions. For example, they need to
complexity of the training depends on the restaurant. For understand how cut fruit will react when set in a bright
example, some chain restaurants may have new servers location. Stylists can work with restaurants or caterers.
take classes to familiarize themselves with the policies of They also work preparing food for cookbooks or for
the restaurant. cooking shows.

Course Meal Management

Sem./AY First Semester/2022 - 2023
Module No. 1
Lesson Title Service Industry

Week Duration 1
Date September 12 - 16, 2022
Description of This lesson deals with various concepts and principles regarding the service industry. It encompasses the
the Lesson objective and policies to be followed in the industry. It also covers the tools and functions of the said service.

The scope of the  Service Industry includes the: 2. Show prompt and courteous service to customers
Food must be served on time and servers should be
a. Objectives and Policies in Food Service Management of
friendly and courteous. Where a large number of
Food Service
customers are to be served, a self-service cafeteria
b. Tools of Management
provides speedier service.
c. Functions of the Food Service
3. Provide well-balanced, nutritious food
A well-balanced menu means providing a nutritional
SERVICE INDUSTRY
adequate meal. Also, it is important to include a variety of
A service industry is an economic segment that provides
food for customers to choose from.
certain intangible activity that fulfils a particular need.
4. Offers reasonable prices of food
Companies within this industry perform tasks that are useful to
The cost of food must be affordable to customers.
their customers.
However, in some establishments, food cost low but
customers are dissatisfied with the food and service. In
OBJECTIVES AND POLICIES IN FOOD SERVICE
some establishment like hotels and expensive restaurant
Food service of different establishments differs from where cost of food is high, customers are guaranteed to be
each other according to size, location, physical structure, and satisfies of the food value, type of service, and the pleasant
policies. Yet they have common objective such as to: environment. Yet, the food cost must be reasonable.
5. Avail adequate facilities
1. Provide good quality of food Adequate facilities space and equipment contributes to a
Good quality food necessitates proper storage, preparation, wholesome and pleasurable eating environment. The
cooking, and serving. environment must also be clean and attractive kitchen and
 service design and layout must be convenient for working market share and consumers are more easily swayed by a
and operation. lower price.
6. Provide high standard of cleanliness and sanitation 4. Balanced Scorecard — a tool that helps companies
Good housekeeping in working areas, dining rooms, measure and improve managers’ performance — topped
storerooms, offices, and restrooms are establishment. Food the list.
should also be taken in consideration, as it must be handled 5. Benchmarking: improves performance by identifying
carefully. and applying best demonstrated practices to operations
Then management’s policy of a business or an and sales. Managers compare the performance of their
institution is determined by considering major matters as: products or processes externally with those of competitors
and best-in-class companies and internally with other
1. Location or site and type of building; operations within their own firms that perform similar
2. Methods of service (cafeteria counter, or table service); activities.
and
3. Operation (whether it is operated by the institution or by FUNCTIONS OF FOOD SERVICE
outside contractor).
A successful food service includes specific components
Seek an advice of an experienced food consultant before organized in a particular pattern to optimize performance and
planning a new food service. This is to get information on how efficiency based on the food and beverage they offer. But in
to make things work for efficient operation. This includes the most food services the following functions are carried out:
physical facilities to be provided for both employees and
customers and the type of food service to be offered. The a. Cleaning/Washing: The cleaning and washing section is
management will also give consideration to matters first because every place in the food service should be clean
concerning costs of operation, including food and labor. and hygienic for ensuring safe food and water. This section
should be located near the kitchen entrance so servers can
TOOLS OF MANAGEMENT
quickly drop off dirty dishes and chefs can quickly find clean
Management tools, if they are used appropriately, can be dishes.
powerful enablers of change and actions in companies. They
can, for example, help define and execute the strategy, engage b. Storage: The storage area can be split into non -food
with customers and employees and monitor performance. storage and food stor-age. The non-food storage area can be
split further into a section for disposable products, a section
1. Strategic Planning: In recent decades, strategic planning for cleaning supplies, and a section for the clean dishes in the
has become an increasingly vital tool utilizing both short- cleaning/washing area. This area might also contain a
term and long-term planning enabling organizations to receiving area for product deliveries. Food storage area is
stay adaptable. It focuses an organization’s ability to divided into cold and dry storage.
respond successfully to changes and plan for sustainable
viability. Additionally, companies that never thought of c. Food Preparation: The food preparation area is very
strategic planning—like small businesses and non-profits important in food service because the maximum work is done
—are discovering they need to think about it in order to here and the menu is transformed into tasty dishes. 
survive.
2. Employee Engagement Surveys: Employee Engagement An area for pre-preparation and an area for the actual
Survey is designed to improve employee morale and, by production are needed. In large establishments, the food
extension, productivity, retention and customer loyalty. production area may be broken into smaller sections like a
Employee engagement is a critical component of the baking section, grilling section, and frying section. Sometimes
health of any organization. To measure and improve that if multicuisine is offered then the production area may be
dynamic, we often build a survey for our clients that divided as Indian, Chinese and so on.       
easily incorporates the resulting findings into their
strategic plan. d. Service: The service area is the final section of food service
3. Customer Relationship Management has also grown in but the most important and the first one the guests see. So this
area should be furnished well with good décor.
popularity due in large part to executive’s perception that
customers are not as inclined to be loyal as they once
were with 67% of executives saying they believed their
customers had become less loyal to their brand. The
internet makes it easy for customers and potential
customers to compare prices, which hampers
organization’s ability to boost prices while maintaining