The industrial revolution ● During world war II in the 1940s

● Cottage industries and 1950, the quick service

○ Started because of demand restaurant segment of the industry
for fine clothing, these grew quickly
families couldn’t keep up with ● In the 1960s commercial air travel
demand which led to became popular and builders
industrial revolution focused on land near airports as the
○ People moved to the city to next place to situate hotels, motels
find work in factories to earn and foodservice facilities
a better living ● 1970s to today
○ Dining and lodging ○ “Eating out”
establishments opened up to ■ It became almost as
serve needs of workers commonplace as
○ With the invention of the eating at home not
railroad in 1825, inns, just for special
taverns, and foodservice occasions, but simply
facilities located near railway for convenience
station began to grow ● Lifestyles have moved steadily
The Gilded Age (scientific revolution, toward busier households that no
Enlightenment) longer have a dedicated daily food
● Advancements in science preparer
(pasteurization, canning process) ● Large restaurant chains led the way
● When high society dined out, they for full service, casual dining chain
could be seen in elegant restaurants
surroundings
● As a result of the california gold rush SECTORS OF THE FOODSERVICE
(1848-1855) people who hit the INDUSTRY
jackpot wanted to enjoy to the fine ● The international foodservice
dining which resulted in opening fine industry provides millions of meals a
dining restaurants day in a wide variety of preparation
● For the thousands of less fortunate
individuals, clever restaurateurs
developed the cafeteria
○ an assembly line process of
service food quick;y and
cheaply without the need for
servers
●
The Twentieth Century
● By the turn of the century, more CHAPTER 1.2 F & B SERVICES BASICS,
people were working and therefore CYCLE AND TERMINOLOGIES
eating out more = lunchtime F&B SERVICES - BASICS
restaurants ● It provides businesses that deliver
food and beverage to their customer
 at a particular location (on premise) What is QSR?
such as hotel, restaurant, or at the ● Fast food outlets called QUICK
customer’s intended premises (off SERVICE RESTAURANTS
premise) ○ The food is prepared,
F&B SERVICES - DEFINITION purchased, and generally
● This can be broadly defines as the consumed quickly
process of preparing, presenting and ● They are run with convenience as a
serving of food and beverages to the main factor
customers ● Branded outlets such as McDonalds
● f&b services can be of the and Nando’s
following two types:
○ On premise What is FSR?
■ Food is delivered ● They are fine dining, family,
where it is prepared specialty, ethnic, or theme
■ Customer visits the restaurants called FULL SERVICE
premise to avail the RESTAURANTS
food service ○ Where the food and
■ Premises are kept beverage menu is wide and
well-equipped and the customer’s expectations
well-furnished to are high
attract customers to ● They are operated with customer
avail f&b service satisfaction and experience as the
○ Off premise or outdoor key factors
catering ● Quality superior
■ Includes partial
cooking, preparation RESTAURANT OPERATION SYSTEM
and service at F & B SERVICES CYCLE
customer’s premises
TYPES OF F&B SERVICES OPERATIONS
There are two broad types of F&B
service operations:
1. Commercial
○ Primary product is food and
service
2. Non-Commercial

What is Catering?
● It is the business of providing foods ● In storing
and beverages service to the people ○ Freezer
at a remote location ○ Chiller
● A part of food and beverage service ○ Dry
sector ● In purchasing
○ Ex: arranging food services ○ Standardized recipe
at a wedding location
 ● You have to check for legal F & B SERVICES - TERMINOLOGY
documents when accrediting the ● Back bar
suppliers ○ A range of shelves displaying
● You are not allowed to make defects glassware and bottles
○ Do not accept defects ● Banquet
○ And; do not pass defects ○ A sit-down meal served on
● Delivery Receipt you have to check the occasion of a formal or
before storing informal event
● The newest inventory should be at ■ EX; wedding party or
the back a conference
○ The oldest inventory should ● Binge Drinking
be at the front ○ Drinking too much in a single
● Risk Inventory session
○ Lose items ● Buffet
○ Over portioning ○ Dining system where the
● Chefs is not allowed entering the guests serve themselves
warehouse ○ Popular with a large number
○ No requisition, no insurance / of guests and a small
entry number of workforce
● Some risks in f&b service ● Cocktail
○ If the chefs didn’t serve ○ Any mixed drink prepared
quality foods. using alcohol
● Condiments
Food and Beverage Service Objective ○ Spices, sauce or other food
1. To satisfy the following needs: preparations used to
○ Physiological enhance the flavor or to
■ Need to taste different complement the dish
varieties of food ● Crockery
○ Economical ○ Plates, dishes, cups and
■ Need to get f&b other similar items
services at the ■ EX: ones made of
invested cost glass, earthenware,
○ Psychological or china clay
■ Need to elevate ● Cross-contamination
self-esteem ○ A process of unintentional
2. To provide high quality food and transfer of microorganisms
beverages from one substance or
3. To provide friendly and subject to another with
welcoming atmosphere harmful effect
4. To provide professional, hygienic, ● Croutons
and attentive service ○ Crispy cubes of bread
5. To impart value for money
6. To retain the existing customers
and to bring new ones
● Cutlery ● Station
○ Knives, forks and spoons ○ Set of tables allocated to
used for eating or serving waiters in the f&b services
food establishment
○ Silverware ● Table Cover
● Deli ○ The area on the table for
○ Store that sells pre-cooked plates, glasses, and cutlery
fine food for single person
● Dram Shop ● Tines
○ American term for “alcohol ○ Parallel or branching spiker
bar” of a fork
● Gueridon Trolley ● Toque
○ Used in f&b services ○ Cooks cap with multiple folds
business on which the food represents the many different
can be cooked, finished, or ways a chef knows to
presented to the guest at the prepare a dish
table
● High Ball (long drink)
○ alcoholic beverage mixed
with a large volume of soft
drink and served in a tall
glass with straw
● Mocktail
○ Non-alcoholic drink prepared
using using fruit juices or
other soft drinks
● Pub
○ British name for “public
house”
○ An establishment licensed to
serve alcoholic drinks
● Shot Ball
○ Alcoholic drink consumed in
a gulp
○ It is served in shot glass
● Situ
○ On site, locally
● Spot checking
○ Regular surprise checking
conducted to review
standardized recipes
○ For food products to maintain
quality
UNIT 2. THE OPERATIONAL FUNCTIONS ■ He checks the
product for right
● PURCHASING quality and quantity
○ Purchasing department is ■ He deals with the
responsible for: delivery personnel
■ Purchasing from the supplier’s
■ Storing end
■ Issuing ■ Signs the related
● The supply of receipts
raw food
items, ● STORING AND ISSUING THE
canned/bottle PRODUCT
d beverages, ○ STORE MEN - carry out the
and task of receiving supply and
equipment issuing it to respective
■ This department departments
works with accounts ■ They update the
department to keep stock database
the information on ■ Manages old and new
allocated budget and material in the stock
balance budget. ■ They keeps record of
○ The ff factors can influence stock to the latest
purchasing: date
■ Size of f&b org
■ Location ● PREPARING AND PRESENTING
■ Availability and size of AN F&B PRODUCT
storage space ○ Includes the preparation of
■ Organization budget various food items and fresh
and policies beverages
■ Availability of the ○ COOKS - prepare various
commodity due to foods
season ○ BARTENDERS - prepares
○ PURCHASER - responsible cold beverages such as
for purchasing a product. mocktails and cocktails,
■ He studies the market glasses, sippers, and
■ Analyzes and selects stirrers
suppliers, wholesaler
and contemporary ● CONSUMING THE F&B PRODUCT
market prices ○ Played by the guests
○ When the services ends, the
● RECEIVING THE PRODUCT respective staff takes
○ RECEIVER - receives the inventory of the consumed
products from the suppliers and balanced stock of food
and beverages
 ○ It keeps updated to latest ○ GOOD MANAGEMENT =
figures BETTER EFFICIENCY,
BETTER REVENUE,
● RESTAURANT INVENTORY BETTER SAFETY
MANAGEMENT
○ A procedure to monitor the WHY MANAGE?
ingredients and supplies that ● To save money
have for shifts in real time ● To improve safety
○ Helps to make more ● To increase efficiency
economical food, beverage ● To improve design, aesthetic
and supply orders ● To increase chances of success
○ EFFECTIVE INVENTORY -
essential to your day-to-day TRENDS THAT AFFECT FOOD SERVICE
operations and long term DESIGN
goals ● Patterns of Dining Out vs Dining In
● Change in Desired Menu Items
7 RESTAURANT INVENTORY (Healthier options? Buffet Offering?)
MANAGEMENT TIPS ● Shortages in Skilled Employees
1. Utilize a POS (Point of Sales) ● (Easier travel between Kitchen and
System, and take inventory by hand Dining Area, Assist in food service,
2. Have the same staff member(s) etc.)
track inventory ● Environmental Concerns
3. Maintain a consistent schedule ● Economic Factors
4. Follow the First In, First Out (FIFO) ● Sanitation, Safety and Noise
Method Reduction
5. Create a sheet for food waste
6. Utilize surplus ingredients to ASK THE FOLLOWING BEFORE
minimize food waste FACILITIES ARE
7. Use past inventory insights for future MANAGES/IMPLEMENTED:
orders ● What trends are prevalent in my
area?
● Am I willing to purchase the latest
UNIT 3.1 FACILITIES MANAGEMENT tech?
● Am I able to hire skilled
WHAT IS FACILITIES MANAGEMENT? employees?
● FACILITIES ● Is there an area I can safely
○ Also known as PP&E dispose to?
(PREMISES, PLANT and ● Is there a way I can reduce my
EQUIPMENT) waste?
○ The long-term assets vital to ● Will the facility purchase help me
business operations save money?
○ NOT easily converted to ● Will the design placed help me
cash save money?
 ● Is it clean? Is it safe? Is it PROSPECTUS (PHYSICAL and
acceptable? OPERATIONAL CHARACTERISTICS)
● Design and Workflow focused
PROSPECTUS ● How do you want the area to look?
● A written description of ALL aspects ● How does your staff operate?
under consideration to help others: ● Would adding new equipment
○ Understand the needs of require more training?
those involved ● Would there be enough space?
● It includes: ● How many people are involved?
○ Rationale ● How many people do you wish to
○ Physical serve?
○ Operational characteristics ● What kind of people are you looking
○ Regulatory information to serve?
needed
PROSPECTUS (REGULATORY
PROSPECTUS (RATIONALE) INFORMATION)
● Description of the plan - TITLE ● Would adding certain equipment
● Outcome of the plan - GOAL require permits/licenses?
● Statement on what is necessary - ● Would you require additional
OBJECTIVES technical specifications for specific
● Course of action that must be items? (for example, industrial
accomplished - POLICY cutters, delivery bays, etc.)
● How that action is accomplished - ● Are all specifications met with
PROCEDURE regards to operating under the law?
● EX: (Ramps for disability, proper spaces
○ Design a new dishwashing between tables and chairs, doorway
area in the restaurant widths, provision of toilets/cleaning
○ Add a new space within the areas, etc)
restaurant that can handle all
necessary dishes, utensils FEASIBILITY STUDY
and cookware cleaning ● A collection of data to justify a
○ The space must be within 20 project
sqm, operated by less than 3 ● Is the project worth pursuing?
persons and use as little ● Often done formally in large projects
energy as possible through proper documentation, but
○ All dishes must be cleaned may also refer to any study taken on
within 45 minutes of bringing by a project leader to determine
into the area whether the project is justifiable
○ All dishes must be cleaned ● Consider:
through placing into the ○ Sourcing
conveyor belt and then ○ Labor
scraping, racking, washing ○ Trends within the market
within the machines installed ○ Current and future outcomes
MENU ANALYSIS ■ Griddles
● In food service standpoint, the ■ Ranges
MENU CONTROLS THE LAYOUT ■ Ovens
● EX: ■ Fryer baskets
○ The layout for a Hibachi Grill ■ Grill brushes
Restaurant grilled in front by ■ Oven racks
a chef) cannot be applied to ○ Steam
an a-la-carte dining ■ Steam kettles
restaurant without sacrifices ■ Cabinet steamers
to efficiency and ■ Combination ovens
effectiveness ■ Steam tables
○ Ovens must be purchased if ■ Low-pressure
baked goods are served steamers
in-house. ■ Bamboo steam racks
○ In a Philippine Buffet ■ Metal steam racks.
Restaurant, Large Groups ● NON-COOKING EQUIPMENT
and Events are in ○ Mixers
high-demand. ○ Choppers
○ Cutters
EQUIPMENT AND FURNISHING ○ Slicers
● The most equipment necessary for ○ Refrigerator
work areas are determined by: ○ Waste disposal
○ The menu ○ Dumbwaiters
○ Number of guests served ○ Tables
○ Types of food served ○ Sinks
○ Styles of service ○ Storage cabinet
○ The budget ○ Scales
○ Available utilities ○ Racks
○ The floor plan ○ Carts
● Dinnerware or Plates
BASIC ITEMS FOUND IN TYPICAL FOOD ● Tableware or Utensils
SERVICE ● Glassware
● Table Covers
● COOKING EQUIPMENT
○ Gas UNIT 3.2 RESOURCE CONSERVATION
■ Stoves ● According to the UN:
■ Pans ○ NATURAL RESOURCES -
■ Safety valves linked to combatting climate
■ Gas piping change, biodiversity loss and
■ Fuel tanks desertification
■ Heat controls ○ By preserving out natural
■ Ventilators resources:
○ Electric ■ We can help the
■ Fryers environment, promote
 social growth and
improve the economy ● ENERGY CONSERVATION
DECOUPLING ○ Invest in on-demand
● When the use of a resource or airconditioning
pressure onto the environment or ○ Move refrigeration outdoors
human well-being grows at a to maintain indoor quality
slower rate than the activity ○ Layout to preserve heat/cold
causing it. within kitchens, dining areas,
● When the economic activity etc
continues to grow while the use of a ○ Use water to cool systems
resource declines. and generate free “hot” water
● Ex: ○ Turn on equipment only
○ If conservation incentives are when necessary
mirrored to the aspirations of ○ Use greener lighting options,
the people to improve their such as LED
well-being, nature can ○ Maintain and preserve
remain intact while making equipment quality
the people happy. ● WATER CONSERVATION
○ Turn off faucets when not
SUSTAINABLE USE OF RESOURCES required
FIVE PRONGED APPROACH ○ Make sure dishwashers are
1. Reduction at source running at full capacity
2. Food wise HIK ○ Invest in low-flow toilets
3. Clean recycling ○ Recycle gray water : Water
4. Waste to energy from sinks that can be used
5. Hygienic landfilling to water landscaping/plants

FOOD SERVICE RESOURCE SOLID WASTE MANAGEMENT

CONSERVATION ● Solid waste - includes:
● GREEN DESIGN ○ Durable goods
○ To reduce or eliminate ○ Nondurable goods
negative impact of the ○ Containers
building on the ecosystem ○ Food scraps
○ Create a sustainable site ○ Continue to grow
plan ○ Affecting environmental
○ Safeguard water supplies ○ Social economic
and make sure water use is ○ Political policies globally
efficient ● Managing solid waste follows the
○ Determine Facility and following hierarchy
Equipment Efficiencies ○ SOLID REDUCTION
○ Use Recyclables ○ RECYCLING
○ Preserve Indoor ○ WASTE COMBUSTION
Environmental Quality ○ USE OF LANDFILLS
 ● Develops plans to implement the
SOURCE REDUCTION new changes
● The design and manufacturing of ● How an organization is designed is
products and packaging with key to its performance especially
minimum content within dynamic and ever changing
○ Minimum volume of material hospitality markets
and longer usable life ● Every organization needs their own
design
RECYCLING ○ Based on the performance of
● Conservation of materials through its employees
using: ○ And the way it provides
○ For reusing service
○ For composting
○ For animal feed CLASSICAL THEORY OF MANAGEMENT
○ For creation of fuel ● Grouping of similar ideas within the
○ For repurposing 1800s-19000s pioneered by
Frederick W. Taylor, Max Weber,
INCINERATION AND LANDFILLING Frank and Lillian Gilbreth and
● If source reduction and recycling Henri Fayol
cannot be done; ● Core Ideologies
○ Incineration may be ○ There is one best way to do
considered if the material is each job - EFFECTIVENESS
non-toxic and burnable ○ There is one best way to put
● Incinerating - may be usable for an organization together -
energy production but at the cost of EFFICIENCY
introducing pollutants ○ The organization should be
● Landfilling - taking solid waste to rearranged in a rational and
dump within a landfill in order to start impersonal manner -
its decaying process BUSINESS ORIENTED
○ Considered the last possible
resort to solid waste
management if properly done
14 TENETS (BELIEFS) OF CLASSICAL
UNIT 4.1 MANAGEMENT FUNCTIONS THEORY OF MANAGEMENT
1. Divide the work
ORGANIZATIONAL DESIGN 2. Provide authority and responsibility
● A step-by-step methodology which 3. Enforce discipline
identifies dysfunctional aspects of 4. Unify command (1 supervisor per
workflow; employee)
○ Procedures 5. Unify direction (focus on objective)
○ Structures 6. Prioritize organization over individual
○ Systems 7. Pay employees fairly
○ Realigns them to fit current 8. Centralize decision making through
business realities/goals managers
 9. Decisions made top to bottom ○ Interdependency within
(scalar chain) systems is present and
10. People and materials are orderly important.
11. People are treated fairly ○ Wholism is focused, where
12. Turnover should kept to minimum the whole organization is
13. Encourage workers to carry out better than its parts.
plans ○ Contingency Approach –
14. Promote team spirit (espirit de Management activities
corps) should be adjusted to suit
situations.
DEVELOP THEORIES AFTER ■ Management often
CLASSICAL THEORY adjusts to the
● Human Relation Theory individual and its
○ It focuses on informal group environment and
that form within the strategize
organization accordingly.
○ Employee participation in ○ Chaos Theory – Nothing is
management planning orderly and creating systems
boosts morale and would expend more effort
productivity and require more resources.
● Management Science ■ By working with
○ Use of quantitative studies to non-linearity,
make decisions in managers are often
management functions seeking to control and
○ Such as: bend towards the
■ MIS systems effects of the
■ PERT techniques environment has on
(peer evaluation) the system, rather
than creating a solid
MODERN MANAGEMENT THEORIES management
● Systems Approach structure.
○ System - is a collection of
part unified to accomplish a
common goal
○ The business is a system STRATEGIC MANAGEMENT
with smaller sub-systems ● Strategy
○ Ensuring all subsystems are ○ Long-term plan to analyse
work provides the best alternatives to steer business
efficiency into direction financially,
○ Each sub-system is affected organizationally, and
by internal and external systematically
factors. ○ Creating:
■ Strategic visions
■ Set objectives
 ■ Creating plans ■ Describe how the
■ Implementing work is done
■ Executing ■ Determine
■ Adjusting when relationship of
necessary workers with each

🔽
Identify values of organization other and
management

🔽
Assess External Environment

🔽
Assess Organization

Identify or form organization

🔽
components

Develop decision making structure

○ Organizations can be in
FUNCTION OF MANAGEMENT different types often
● Planning changing depending on the
○ Developing broad outline of size of the organization:
activities to accomplish ■ Line authority
objectives effectively ● in a line, each
○ Plenty of factors affect a person is
strategic plans such as: responsible to
■ Values someone
■ Employees above him/her
■ Technology ■ Staff authority
■ Customers ● Staff is hired
■ Competition which support
■ Products ● the line. Line
■ Society accomplishes
■ Government work, Staff
■ Economy aims to
■ Suppliers develop,
improve and
● Organizing make more
○ Creation of formal structure efficient the
of authority where work is work being
subdivided done
○ Defined and coordinated to ■ Functional authority
accomplish objectives ● authority over
■ Determine objectives a specific
■ Classify what needs segment is
to be done given to a
specific
person
 (example : DIRECTING
vice president ● Continuously make decisions, pass
controls one them to subordinates, ensure proper
sector, which action.
functions as a ● Delegating responsibility ensures
whole) work is distributed to qualified
individuals.
○ This means providing the
individual the authority to
carry out the action.

COORDINATING, REPORTING, AND

BUDGETING
● Coordinating
○ is interrelating various part of
the work so that it is
accomplished smoothly.
STAFFING ● Managers
● Employing and training people and ○ responsible in checking who
maintaining favorable work is responsible and recognize
conditions. the parties involved before
● Find the best people for the making decisions.
organization ● Reporting
● Develop skills and abilities ○ involves having supervisors,
● The use of skill standards are managers and subordinates
helpful in finding employment: informed of the
○ Skill standards can help responsibilities involved
recruit, screen, place, train through records, reports,
and appraise employees inspection, etc.
effectively, efficiently, fairly ● Budgeting
○ Workers will know what to ○ is the planning, accounting
effect and controlling of finances to
○ Labor organizations can ensure all areas are
increase employment functioning properly.
security ○ This includes:
○ Students can have clear ■ Quantifying
direction to help them set necessary resources
goals and train ■ Costs and time spent
○ Educators can design quality in order to reach an
curriculum acceptable level of
○ Consumer can expect output and
high-quality service from performance
standardized skills
MOTIVATION ○ Flexibility
● Energizing forces within the ○ Vision
individual and the organization
● Each person is motivated differently HUMAN RESOURCE MANAGEMENT
● Motivation ● Involves the following processes
○ It must come from within and in the finding, selecting, placing
never forced upon by the and maintaining of an employee:
organization. ○ Recruitment
● Basic principles in creating an ○ Selection
environment that can increase ○ Record keeping
motivation: ○ Orientation
○ Work to align the goals of the ○ Training
organization with the goals of ○ Performance Evaluation
the employees ○ Discipline
○ Understand what motivates ○ Dismissals
each person personally ○ Grievance Handling
○ Recognize that supporting an ● Also manages the handling of
employee is an ongoing policies within and outside of the
process organization that may assist the
○ Support employees through employee in protecting his/her rights
policies and procedures

LEADERSHIP
● Taking responsibility, communicating
the organization’s mission and
earning employee trust is key to
being an effective leader.
● Leaders PERFORMANCE IMPROVEMENT
○ acquire power from their ● Defined as the study and
ability to reward and punish, adaptation of functions
their position in the ● Processes to increase the probability
organization, their expertise of achieving desired outcomes and
and their personal to better meet the needs of the users
characteristics. of the services
○ must maintain motivation ● Use of TQM or Total Quality
through actions they are able Management is often set into
to control. place.
● Characteristics of Leaders ● A management process and set of
○ Sense of responsibility disciplines that are coordinated to
○ Technical and professional ensure the company consistently
competence meets or exceeds quality standards
○ Enthusiasm set by the customers and
○ Communication skills Stakeholders.
○ High ethical standards 14 Essence of TQM
 1. Consistency in improvement ● Financial statements must be
2. Adaptation or remove obstacles in prepared and used
adoption ● Manage Revenues and Expenses
3. Build in quality vs. relying on ● Develop Forecasts
inspection ● Plan Budgets
4. Establish relationship vs. competing ● Corrective action should be
for price implemented
5. Seek to improve regularly
6. Train employees MARKETING
7. Lead, not supervise ● A business philosophy where
8. Remove fear in workplace resources and activities are directed
9. Remove barriers in workplace toward satisfying the needs and
10. Eliminate systemic problems wants of customers through an
(slogans, targeting individuals) exchange process.
11. Eliminate quotas, focus on quality ● A customer-centric,
12. Highlight workmanship customer-driven process which
13. Encourage education and involves:
self-improvement ○ Identifying customers
14. Commit in all levels, employees and ○ Development of products
managers ○ Creating purchases
○ Generating Profits
PDCA CYCLE ○ Review and Optimize based
PLAN on customer feedback
● Brainstorm
● Analyze
● Be flexible
DO
● Execute
● Train
CHECK
● Look at results
● Check KPIs
ACT
● Take action
● Standardize
● Review

FINANCIAL MANAGEMENT
● Management of transactions
○ becoming cost effective and
practical accounting is
important in managing
finances
● Records must be kept day-to-day