Dones, Ryan Paul G.

BTLED-IA 3rd Year

MODULE 6

ACTIVITY 1.1
A. Identify who is being ask.
1. This chief specialized in the production of sauces, sauce-related dishes, hot hors d’oeuvres, stews, and
sauteed foods.

2. Prepares all non-dessert cold foods such as salads and cold hors d’oeuvres.

3. Prepares baked goods-pastries, desserts, and breads.

4. Capable of handling any station in order to relieve one of the other chiefs.

The Dishwasher 5. He must love to work with water and soap.

The Waiter 6. He must be knowledgeable in food service operation like the different table napkin
techniques, table setting, proper handling of tools and utensils, etc.

The Busboy 7. He must know the right procedure ofbussing-out.

The Bar boy 8. He must know how to assist the bartenders.

The Cashier 9. He must be good in basic mathematics.

The Kitchen Staff 10. He must be willing to work long hours inside the kitchen.

B. Using the table below, lists the different positions available in the restaurant and describes how they
responsible for preparing different food or menu items.

POSITION DUTIES

The General Manager ▪ Responsible for decision-making in the scope of

his control

▪ Must have good leadership skills and must know

how to communicate and follow the orders of the
business owners

The kitchen Supervisor ▪ Must love to work in the kitchen and can handle
grace under pressure
 ▪ Must have the passion for cooking and must
value the importance of good hygiene and
sanitation

The Kitchen Staff ▪ Must have the discipline with regards to personal
hygiene, sanitation, and safety measures against
food contamination

▪ Must be willing to work for log hours inside the

kitchen

The Dishwasher ▪ Must be hard working and concerned with good

hygiene and sanitation

▪ Must love to work with water and soap

The Dining Supervisor ▪ Must have leadership skills, charm, good

personality, and should know how to deal with
different kinds of people

▪ Must know how to work with grace under

pressure

The Waiter ▪ Must be knowledgeable in table setting, different

table napkin techniques, and proper handling tools
and utensils

▪ Must be trained on how to carry food trays with

plated food items and glasses with beverages

ACTIVITY 1.2
On the internet, visit at least two different restaurants (one counter service and one waiter service.)
▪ Paste a copy of their organizational chart.
▪ Know he most important qualifications they look for the following positions: managers, cook,
dishwasher, waiter, cashier, busboy, bartender, etc.

▪ Know the different workstations they have in the kitchen and what activities are done in each station.
Facilities Manager

Responsibilities:

 To assist in the design, implementation and management of various programs under Quality
Workplace Program. To help manage various outsourced services (Reception, Staff House,
Warehouse, Employee Shuttle and Canteen vendor management) in support of Main Office
Support administrative operations.

Requirements:

 Graduate of any Engineering course or other related courses

 Above average academic record
 Minimum of five (5) years related experience
 Computer proficient

The rest qualifications in every position is that the Requirements, Candidate must possess at least a
Bachelor's/College Degree in Economics, Marketing, Mass Communications, Advertising/Media or
equivalent. Minimum 5 – 7 years experience in marketing, product management.
Manager

 Level 3 Diploma in Shift Management and a Level 3 Award in Supervising Food Safety in
Catering. They're both nationally recognised qualifications. Do well as a Shift Manager and you'll
be well-placed to move on to more senior management roles.

Cook

 Possess verse knowledge of various meat types and how long it takes to cook them.
 Possess adequate knowledge in menu planning, food portion size establishment, and food
requirement estimation, as well as how much food items cost.

Employee

 McDonald's wants to know if you have a strong preference for the type of work you want to be
responsible for. Having a preference is fine, but so is being versatile. I like to take orders because
I love interacting with customers. But I can make food too.

SELF-CHECK!
THINK AND DISCUSS!
1. Discuss the importance of having an organizational chart.

Organizational Charts help employees clearly identify all team leaders within their organization.
Providing this information to all employees minimizes the amount of time wasted dictating who to pass
on information to.
2. Is it important for every employee to be aware of the organizational chart of his or her company?
Why?

Yes, because Organizational Charts help employees clearly identify all team leaders within their
organization. Providing this information to all employees minimizes the amount of time wasted dictating
who to pass on information to.

3. How did the lack of organizational efficiency affect the restaurant’s performance?

Lack of organizational efficiency can impact employees and a company's overall operations.
Incompetent managers exist, and they can have challenges relating to staff members and keeping them
motivated. In addition, substandard supervisors may not be able to balance budgets, increase revenues
or capably perform other crucial tasks. If employees complain about working for your management
team, investigate the claims so your organization doesn't suffer irreparably from poor leadership.