Name: Polenio, Ken Joshua V.

Course & Section: BTLE-HE 3B

Instructor: Ms. Anita Puntod Subject: School Food Management

Module 1: Introduction of School Cafeteria

Lesson 3: Personnel in Individual Units

MOTIVATIONAL ACTIVITY:

Direction: Make an organizational chart of your own school cafeteria.

FOOD SERVICE
SUPERVISOR

MANAGER PRINCIPAL

HEAD
EMPLOYEE

COOKING CREW SERVICE CREW DISHWASHING SANITIZATION

ANALYSIS:
Direction: In no more than ten sentences answer the following questions. Write your answer in a

separate sheet of paper.

1. How important the organizational structure of personnel?

Answer: The organizational structure of personnel will allows group to work together

within the individual functions to manage tasks.

2. Why we have to know the duties and responsibilities of each personnel?

Answer: Duties and responsibilities must be know to ensure and understand the role of

each employee. To do their job with accurate and efficient work. Also to give satisfactory

service to their employees, customers and clients.

3.What is the purpose of organizational structure?

Answer: . To illustrate and describe the company arrangement to achieve their goals by

making organizational structure.

4. How organizational structure work?

Answer: The important role of organizational structure is to help interpret how do they

work in that area. It gives an outline to achieve and reach their goal successfully. .

5. If you will have your cafeteria business what will be your organizational structure look

like?

Answer:
 FINANCE
MANAGEMENT

FOOD SERVICE FOOD SERVICE

SUPERINTENDENT MANAGER
CREW/EMPLOYEE SUPERVISOR

PRINCIPAL

APPLICATION

Direction: Identify the following questions. Write your answer in a separate sheet of paper.

FOOD SERVICE MANAGER 1. Who are responsible in making an organizational and

development of the school food service program?

FOOD SERVICE SUPERVISOR 2. A personnel who are a registered Dietitian.

FOOD SERVICE STAFF EMPLOYEE 3. A personnel who are responsible is to assist

managers in meal planning, food storage preparation and service.

FOOD SERVICE SECRETARY 4. A personnel who perform clerical duties for the food

service office.

SECRETARY 5. The Human resource manager wants to hire a person who has ability to type

40 words per minute. What is his designation in the company?

MANAGER 6. Who is responsible for the efficient operations of food service program?
MANAGER 7. His responsibility is to train, supervise, direct and evaluate each employee on

staff.

STAFF EMPLOYEE 8. A personnel who have the knowledge in safe preparation and handling

food.

SCHOOL SERVICE SUPERVISOR 9. It has a wide system administrative and supervisory

function.

SUPERVISOR 10. Personnel who will evaluate all phases of the school program.

Lesson 4: Operational Routines

MOTIVATIONAL ACTIVITY:

Direction: Make a Receiving and returning purchase order of your own cafeteria. In a short Bond

paper.

CUSTOMER RETURN ORDER SLIP

FROM: John Dumaluan DATE: September 27, 2021

TO: Ke-ens Tayo Cafeteria DATE OF RETURNING THE ITEMS:

June 2, 2021
ITEM COST RECIEVER’S NAME: Polenio, Ken - Owner
2pcs of cup noodles P40.00 SUCCESFULY RETURN!

TOTAL P40.00

RECEIVING ORDER SLIP

VENDOR NAME: Ken Joshua V Polenio DATE: June 2, 2021

RECIEVER’S NAME: Mike Donguila DATE OF RECEIVED: June 2,2021

ITEM COST Davao Oriental State University-

12pcs ( King Flakes P6.00 x 12 pcs= P72.00
Banaybanay Campus Cafeteria !
Crackers)
Thank you !
1 Liter of Royal P38.00
12pcs of Hotcakes P5.00 x 12pcs= P60.00 PAID!
Total P158.00

ANALYSIS:

Direction: Answer briefly in a separate sheet of paper.

1. How important to know the operational routine of a cafeteria?

Answer: To ensure that you are producing a consistent product and legible product you

need to know how and what is the operational routine of a cafeteria to avoid and prevent

shortage issues, eliminate waste and to maintain service standards.

2. Why it is required for each manager to make a daily production for the entire week?

Answer: It is required to the manager to make a daily production for the entire week

because we didn't know what will happen the next day after today. Maybe we can

encounter crises or disaster. So the manager should be advance in making their

production to helps us and give what we need in shortage time. .

3. When to have and emergency purchased of food product?

Answer: During crises, disaster and shortage of good food.

4. Why we have to make an emergency purchased?

Answer: We have to make an emergency purchase in times of crises and disaster happens

to us. When that time comes (I hope it will not come) we must be fast and efficient to
 purchase goods for our safety living. To provide us good food and feel comfortable even

if we are not in an normal condition

APPLICATION:

Direction: Design your own serving line procedures for a school cafeteria in the Philippines.

Write your answer in a separate sheet of paper.

SERVING LINE PROCEDURES

1. The food poster must be in the side of the serving line.

2. The menu must be arranged and the price range must indicated in the food

menu.

3. The staff must master the types or kind of food that serves accordingly.

4. The staff must wear an appropriate gear like apron, gloves, hair net and mask.

5. The staff must possess friendly and positive perception in life.

.OPENING :

✔️LOG BOOK YOUR NAME

✔️SANITIZE YOUR HANDS

✔️ENSURE WEARING FACEMASK

✔️OBSERVE SOCIAL DISTANCING