PROVIDE A LINK BETWEEN

KITCHEN AND SERVICE AREA

Slide 1
Definition of Terms
Detergents – cleansing agents, solvents, or any
substance that removes grease and dirt from
surfaces.
Ready-prepared system – also known as
cook-chill or cook-freeze.
Rethermalized – chilled or frozen food is
returned to eating temperature.
Standard – a measure used to define and
evaluate compliance with a regulation.
Definition of Terms
Flow of food – the route or path that food
follows through a food service or food purchasing
operation.
Service – an intangible good or product that is
offered for sale.
Communication – the act of importing or
sharing.
Job description – a detailed list of duties to be
performed.
Definition of Terms
Duty – task assigned to a worker.
Decision – resolution arrived at after careful
weighing of alternative solutions to a problem.
Organization chart – a graphic presentation of
positions in an organization like a food service
arranged in a hierarchy.
Cleaning – a two-step process taken with a
cleaning agent.
Definition of Terms
Sanitizing – a process done after cleaning to
lower the presence of harmful microorganism to
safe level.
Interpersonal relations – quality of relationship
between and among personnel in a food service.

Heat sanitizing – exposing surface to a high

heating, long enough to kill harmful microorganisms.
Workflow Structures in the Food
and Beverage Service
In the conventional
food service system,
the food is prepared in
the kitchen of the food
service establishment
where it is to be serve.
The prepared food is
held for a short time
before it is served in the
dining area.
In the ready-
prepared food
service system, the
food is prepared on the
premises then the
prepared food is chilled
or frozen and stored for
use at a later time. The
frozen food undergoes
rethermalization before
it is served to the
customer.
common service wares
Dinnerware – dinner plates, luncheon plates,
salad plats, cups and saucers, soup bowls, soup
plates, bread and butter plates, demitasse cups and
saucers, and platters.
Flatware – forks, spoons, table knives, soup
taureen, butter knives, teaspoons, salad forks, etc.
Beverageware – drinking glasses, wine glass,
bowls, goblets, and juice glass.
Linens – tablecloth, topcloth, napkins,
placemats, table runner, and silence cloth.
The number of service wares depends
on the number of customers served by
a restaurant during peak loads with a
little more service wares to make up
for losses.
Loses is caused by pilferage or damages
such as chips, discoloration, and
breakage caused by clients or handling
of kitchen and service personnel.
These include by category namely:
 Fruits and vegetables (Fresh and/or canned)
 Meat, chicken, and seafood (Fresh and/or canned)
 Staples-rice, cereals, pasta, and flour
 Condiments, herbs, spices and sauces
 Milk and dairy products
 Eggs
 Fats and oils
 Sugar and sweeteners
 Canned and packaged foods
 Coffee and chocolate
 Breads and flour products
Communication and
Interpersonal Skills
Communication
One-way Communication
Two-way Communication
Direct Communication
indirect Communication
The flow communication in an organization can
be horizontal and vertical depending on the
positions occupied by the employees or
workers. The organizational chart can clearly
show the flow of communication.

Organizational
Chart of a Food
Service
Establishment
 Activity 2
Form groups with five members. Each group
will plan and present a scene or situation in
the kitchen, dining, receiving area, or other
service areas in a food service establishment
showing good communication and
interpersonal relations in a smooth well-
coordinated and efficient food service
operations.
Duties and Responsibilities of the
Food and Service Personnel
 Duties and responsibilities of the Food
Service Personnel
Duties are tasks assigned to
every member of the food
service team in accordance
to the position he or she
occupies in the
organizational chart.
Together with the duties are
responsibilities for which he
or she is accountable for in
finishing every task in
 Duties and responsibilities of the Food
Service Personnel
The food service team occupies
the different positions found in
the organizational chart. Each
position is tasked with the set
duties and responsibilities that
complement and/or supplement
with the other sets of duties and
responsibilities of the other
positions. These allows the
organization to function into
one unified entity moving
Food Service Manager
The manager is the
overall in charge of
the operations of the
establishment. He
should be meticulous
about cleanliness,
prompt service, good
quality food, and cost-
saving techniques.
 Food Service Manager
a. Planning the daily operational
tasks
b. Plans special menus for special
occasions
c. Plans special promotions or
sales at certain seasons and
occasions
d. Makes studies
in a yearand observations
of current trends in food service
and how these apply in his own
e. Makes contact with other
establishment
persons or companies for
promotions or advertisements or
purchase or supply
f. Does regular daily, weekly, or
monthly report on the status of the
business to the owners
 The Assistant Manager or
Supervisor
Helps the manager in directing,
controlling, and supervising
personnel in the day-to-day
operations.
He or she should be
knowledgeable and well-trained
in the operations of the business
and assists the manager in all
phases of food service operations.
During peak hours, he or she
monitors service points to ensure
efficient pick up of food items
 Chief Cook
The chief cook must posses
competence, skill, and adequate
experiences in preparing and
cooking a variety of menus that
would meet the needs and desires
of the customers.
He/she identifies traditional items
required in the kitchen.
Advices other cooks promptly on
readiness of items to be served.
Checks quality of food cooked
according to customer requests.
 Assistant Cook
Helps the chief cook
in preparing and
cooking the specific
food ordered by
customers.
Competent and
knowledgeable in
food preparation
Must be patient, resourceful, and has initiative in
doing the job.
Must be healthy, relatively young at age to endure
the long hours of hard work in the kitchen.
 Purchaser
The one who purchases all
materials and supplies needed
by the kitchen, dining room,
and other service areas.
Prepares the market list once or
twice a week depending on
how often purchasing is done.
Observes market conditions and schedules what to
buy and when to buy in volume at lowest price
possible.
Consults or coordinates with the storeroom keeper
on the inventory of materials and supplies
indicating quality of stocks, prices, where
purchased, etc.
 Purchaser
Checks incoming material
and supplies as to quality,
weights, and specifications
and reject those which do
not meet specified
requirements of the food
service.
 Storeroom Keeper

Arranges in their storage all incoming materials and

supplies and double checks their specifications.
Makes regular inventory and reports these to
purchaser.
This person also makes daily report of incoming
and outgoing materials and supplies.
Counter Girls
and
Waitresses
 Counter Girls and Waitresses
Take charge of receiving orders, delivery of the food
on the table of the customers, clearing up, and other
tasks related to food service.
They constantly checks service ware for chips,
marks, and spill.
They should carry plates or trays safely and transfer
plates with food safely and properly on the dining
Highly-trained
table. counter girls and waitresses should
be physically and mentally healthy, with pleasing
personality, have good command of the language,
tolerant, know how to deal with the customers in a
professional manner, and have a good knowledge of
the different dishes offered by the food
 Cashier
A cashier holds the sensitive
position of handling the cash
collected daily
This person should know how
to operate a cash register or
any type of machine intended
for the activity
Prepares the daily, weekly, and
monthly financial reports.
 Other Employees
The dishwasher and
sanitation personnel do not
need to have high education
qualifications.
The important
consideration is that they
are highly trained for the
job, which means that they
possess the skill for the job
and have a good attitude
toward their work.
 Cleaning and Clearing
the Food Service Areas
Cleaning and sanitizing are procedures in any
food service operation that require time, labor,
energy, and chemicals. Proper and thorough
cleaning and sanitizing in a food service results in
a maximum protection of employees and
customers.
 Principles of Cleaning
1. It is a two-way process that occurs
when cleaning agent like detergent is
put in contact with a soiled surface.
Pressure is applied using a brush, scrub,
or water spray for a period long enough
to penetrate the soiled area, then
removes the soil by rising. Detergents
are defined by cleansing agents,
solvents, or any substance that will
 Principles of Cleaning
2. There are factors that influence the
cleaning
FACTORprocess. INFLUENCE ON CLEANING PROCESS

Minerals in hard water can reduce the

effectiveness of some detergents. Hard
water can cause lime deposit or leave a
1. Type of Water
scale especially on equipment where hot
water is used, such as in dish machines
and steam tables.
Generally, the higher the temperature of
the water used for cleaning, the faster
2. Water and more efficient the action of
Temperature detergent. However, ≤ 120 Degree F is
recommended (in some cases mandated).
 Different surfaces, especially metals,
3. Surface
vary in the ease with which they can be
cleaned.
Soap can leave a greasy film. Abrasives
4. Type of such as scouring powders can scratch
cleaning soft surface. Many cleaning agents are
compound formulated for specific cleaning
problems like lime removal products.
Soils tend to fall into one of the three
categories: protein (eggs), grease or
oils (butter), or water soluble (sugar).
5. Type of soil Stains tend to be acid or alkaline (tea or
to be removed fruit juice). Ease of cleaning depends
on which category the soil is form and
 Principles of Sanitizing
Two methods of sanitizing surfaces:
1. Heat Sanitizing – this is exposing the
surfaces to a high heat long enough to kill
harmful microorganisms. Heat sanitizing can be
done manually or by a high temperature
machine. The minimum temperature range
necessary to kill most harmful microorganisms
is usually 162˚ F to 165˚ F.
2. Chemical sanitizing – this is sanitizing
through the use of chemicals
 Precautionary and Sanitary Practices in
Handling Food and Beverage
Some sanitary practices every employee must do.
1. Employee Health and Personal Hygiene Attire
• Health examination
• Proper attire
2. Hand washing
• When starting to work in the kitchen and dining area
• When returning to work after break
• When handling a raw food materials
• When treating a cut or wound
• When coughing, sneezing, or smoking
• When handling waste both human and material
• When using tools, utensils, and equipment
 Steps in proper washing of the hands using
the double hand washing technique
1. Use water as hot as the hands can comfortably
stand
2. Moisten hands, soap thoroughly, and lather up
to the elbow.
3. Scrub thoroughly, using brush for nails. Rinse
4. Soap and lather again, using friction for 20
seconds.
5. Rinse thoroughly under running water
6. Dry hands, using single-service towels or hot
air dryer.
3. Other personal hygiene habit
Trim and clean fingernails regularly. Use hair
restraint (cap, hairnet, or headband) when
working to prevent strands of hair and dandruff
from falling.
4. Cuts, abrasions, and employee illness
Cover with waterproof bandage all cuts and
abrasions. Workers with colds or soar throat
should be temporarily prohibited from working
as food handlers. Those suffering with
communicable diseases should rest and come
back when completely cured.
 Study the
following pictures
What happens when in a hurry
What happens when spills are
not wiped immediately
What happens when you
overload trays?