TLE - 1st Monthly Examination

Food Service

Food Service

The art and science of planning, preparing, cooking, and serving of quality meals in large quantities.

System

An umbrella of interdependent parts working together for a common goal.

Subsystems

The interdependent parts of a system.

Operation Subsystem

The subsystem of food service that is composed of people with primary functions and the activities of the operation.

Management Subsystem

The subsystem of food service that consists of the people and the activities involved in planning, controlling, and making decisions.

Information Subsystem

The subsystem of food service which is the collection of people, machines, ideas, and activities that gather and process data to provide the necessary information.

Input

The raw material and energy from the environment that are transformed by the system; using food service organization as a system, materials, money, personnel, time energy, equipment, facilities, and information are included in this.

Throughput

The processes used by the system to transform raw materials and/or energy from the environment into usable products or services; the assembly of materials, production, and distribution are included in this.

Output

The product or service that came from the system’s throughput; the goal, which is the efficient service of quality meals, is included in this.

Feedback

The information on the success and/or failure of aspects of data or energy processing; it is used for evaluation and monitoring of the system to guide it to more effective performance.

Satisfy Customers by Serving High Quality Food while Achieving a Desired Profit for The Business

The first food service objective.

Provide Well-Balanced, Nutritious, and Delicious Food

The second food service objctive.

Offer Food at Reasonable and Affordable Prices

The third food service objective.

Offer Prompt and Excellent Service to Customers

The fourth food service objective.

Provide Adequate Facilities

The fifth food service objective.

Provide High Standards of Sanitation and Safety

The sixth food service objective.

Administration

The management and supervision of the food service operation.

Purchasing

The process of buying food supplies needed for the food service operation.

Receiving

A part of food service operation involving the inspection of the materials delivered or the items ordered.

Storing

The proper storage of food immediately after it has been received as an important factor to avoid loss and wastage.

Menu Planning

A plan, if not a program, that influences every aspect of the operation where the manager relative to the menu plans and implements menus for each business unit, then manages the plan to ensure the food is prepared and served to meet standards of quality every time an item or meal is ordered or served.

Food Preparation and Cooking

The processes performed by the chief cook, assistant cook/s, and baker/s.

Serving of Food

The process after the food is prepared, which is safely holding, transporting, delivering, and serving it to the customers.

Food Safety

The cleaning of the dishes, utensils, equipment, and the premises.

Maintenance and Repair

The maintenance and repair of equipment.

Accounting

The operating statements, budget, and reports and fiing such accurately.

Payne-Palacio and Theis

The professionals who wrote the book “Introduction to Foodservice”.

2009

The year when Payne-Palacio and Theis published the book “Introduction to Foodservice”.

Conventional

The food service system type that has been used traditionally over the years where food is prepared “in a kitchen in the same facility where the meals are served and held a short time, either hot or cold until serving time.”

Commissary

The food service system type that “is described a large, central production kitchen with centralized food purchasing and delivery of prepared foods to service (satellite) units located in separate, remote areas for final preparation and service”

Central Production Kitchen

The common term for the commissary food service system.

Ready-Prepared

In this type of food system type, it is “prepared on the premises, then chilled or frozen and stored for use at some later time”

Organizational Charts

A chart that graphically presents the lines of authority in the organization.

Job Description

An organized list of duties reflecting required skills and responsibilities in a specific position.

Job Specification

A written statement of the minimum standards that must be met by the applicant for a particular job.

Work Schedule

An outline of work to be accomplished by an employee with stated procedures and time requirements for his or her duties.

Food Sanitation

The process of keeping the food free from harmful bacteria to prevent contamination.

Foodborne Illness

The result of ingestion of foodstuffs contaminated with microorganisms or chemicals.

Food Poisoning

The common term for foodborne illness.

Hazard Analysis and Critical Control Points

A preventive, systematic approach to safety assistance.

Critical Control Points

The points or procedures at which physical, biological, or chemical factors can be controlled.