T,L,E

FOOD SERVICE
ORGANIZATION

FOOD SERVICE IS THE ART AND SCIENCE OF

PLANNING,PREPARING,COOKING, AND
SERVING OF QUALITY MEALS IN LARGE
QUANTITIES.
 FOOD SERVICE AS A
SYSTEM
A SYSTEM IS AN UMBRELLA OF
INTERDEPENDENT PARTS OF A SYSTEM ARE
KNOWN AS SUBSYSTEMS.

1.OPERATION SUBSYSTEM

2.MANAGEMENT SUBSYSTEM

3.INFORMATION SUBSYSTEM
INPUT=INCLUDES THE RAW MATERIAL AND
ENERGY FROM THE ENVIRONMENT THAT ARE
TRANSFORMED BY THE SYSTEM.

THROUGHPUT=REFERS TO THE PROCESSES USEDBY

THE SYSTEM TO TRANSFORMED RAW MAERIALS
AND/OR ENERGY FROM THE ENVIRONMENT INTO
USABLE PRODUCTS OR SERVICES.

OUTPUT=MEANS THE PRODUCT OR SERVICE THAT

CAME FROM THE SYSTEM’S THROUHPUT.

FEEDBACK=INFORMATION ON THE SUCCESS

AND/OR FAILURE OF ASPECT OF DATA OR ENERGY
PROCESSING.
 INPUT
MATERIALS

MONEY

ENERGY

PEOPLE

INFORMATION

FACILITIES

EQUIPMENT
 THROUHPUT
ASSENBLE OF MATERIAL

MENU PLANNING

PURCHASING

RECEIVING

STORING

ISSUING

PRODUCTION

PRE-PREPARATION PREPARATION COOKING

SANITAION AND SAFETY

DISTRIBUTION
 OUTPUT

EFFICIENT SERVICE OF QUALITY MEALS

CUSTOMER AND EMPLAYEE SATISFACTION

 FOOD SERVICE
OBJECTIVES

FOOD SERVICE ESTABLISHMENTS DIFFERS

FROM ONE ANOTHER ACCORDING TO
SIZE ,LOCATION,PHYSICAL STRUCTURE, AND
POLICIES.DESPITE THE
DIFFERENCES,NONETHELESS.
1.SATISFY CUSTOMERS BY SERVING HIGH QUALITY FOOD
WHILE ACHIEVING A DESIRED PROFIT FOR THE BUSINESS.

2.PROVIDE WELL-BALANCED,NUTRITIOUS,AND DELICOUS

FOOD.

3.OFFER FOOD AT REASONABLE AND EFFORDABLE PRICE.

4.OFFER PROMPT AND EXCELLENT SERVICE TO CUSTOMERS.

5.PROVIDE ADEQUATE FACILITIES.

6.PROVIDE HIGH STANDARDS OG SANITAION AND

SAFETY,WHICH ARE CONCERNS OF EVERY CUSTOMER.

THE ACHIEVEMENT OF THE SAID OBJECTIVES IS THE

RESPANSIBILITY OF THE MANAGMENT OF THE FOOD
SERVICE ESTABLISHMENT.