NAME: GRETCHEL L.

ROYO BTVTED 3D

SUBJECT: FSM 121 CAFETERIA AND CATERING MANAGEMENT

INSTRUCTOR: MR. SILVESTER LANYOHAN

MODULE 2
Lesson 5

Activity

Enumerate some equipment or facilities needed to avoid spoilage of foods.

 Dry Food Dispensers.

 Food Containers.

 Food Labels.

 Food Storage Boxes.

 Food Storage Trays.

 Ingredient Bins.

 Insulated Beverage Dispensers.

 Insulated Food Storage.

Analysis

How can you avoid cost of waste from food spoilage that could dilute the profit
from additional catering business?

Store food correctly Perishable items, such as fruits and vegetables, each have
their best way to store to avoid spoilage. keeping the refrigerator below 5°C (41°F),
storing cooked foods on shelves above raw foods and storing food in sealed containers.
And also Storage and refrigeration facilities determine the amount of food products
available at any given time. The cost of waste from food spoilage due to lack of
refrigeration and freezer space could dilute the profit from additional catering business.

Application

1. What are the techniques used in order to avoid cost of waste from food
spoilage?
Take-out is the most cost-effective approach for restaurants and caterers
to boost revenue without raising expenditures. Furthermore, take-out avoids the
extra costs of glassware, linens, flowers, menus, and entertainment that come
with table service. The basic necessities for take-out service are disposable
plates, plastic flatware, and a carrying container. However, to ensure that clients
receive menu items in excellent quality, successful take-out service necessitates
planning.
2. Can you give techniques and methods for expanding the profit-making
potentials of your food business?
Get a strong front-of-house appearance.
The importance of first impressions cannot be overstated. Customers should be
greeted by a courteous host or waitperson who introduces themselves and
welcomes them to your restaurant. Seat them soon and greet them with kind
gestures. Don't forget to thank them as they leave by opening and closing the
door for them. Your clients deserve nothing but the finest, and a little compassion
may go a long way toward generating favorable feedback. And the most
important is the amount of food items accessible at any one moment is
determined by storage and refrigeration capacity. Food rotting owing to a lack of
refrigeration and freezer capacity might dilute the benefit from more catering
services.