ND 137 FOOD SERVICE SYSTEMS I YEAR: 2

LECTURE TERM: 2

• First cafes were opened in France, and eventually in

other cities of Europe
Topic 1
• Boulanger (1760) opened an eating place serving
Historical Background and Development of soups in France
Food Service System • Etymology of the word “restaurant”
o Restaurer – Restorante -- Restaurant
Ancient Times
• Tombs and temples of ancient Egyptians Industrial Revolution:
• Ancient China restaurants and roadside inns The End of the 18th Century

LUCULLAN SOCIAL AND ECONOMIC LIFE

• Describes lavish and luxurious dining • Dominated by middle class entrepreneurs,
• Coined due to Emperor Lucullus’ fondness for feast shopkeepers, industrialists, and financiers
and banquets
FOOD INDUSTRY
TABERNAS / TAVERS • Great chefs were hired
• Small restaurants in ancient Rome • Food was served in exclusive establishments
• Dining out became more popular
APICIUS • Cottage industries
• aka. De re culinaria or De re coquinaria (On the o Made up of families that produced goods
Subject of Cooking; The Art of Cooking) from home
• attributed to Marcus Gavius Apicious, a Roman elite • European coffee shops appeared in the US (1800s)
known for his love for food
• collection of Roman cookery recipes Advancement of Science
• the earliest surviving cookbook
• features three courses NICOLAS APPERT
o Gustatio, a group of appetizers, similar to • Discovered canning, and the advanced ability to
today’s Italian antipasta produce, preserve, and manufacture food
o Variety of meats and vegetables
o Fruits and sweets LOUIS PASTEUR
• Developed and patented pasteurization
Middle Ages
Golden Age of Cuisine:
QUANTITY OF PRODUCTION The Rise of Careme in 1800
• Practiced by monks or friars
MARIE-ANTOINE CAREME
KNOWLEDGE IN BAKING, WINE, BEER MAKING, AND • Redesigned the chef’s uniform
COOKING o White represents cleanliness
• Famous liquors o Different sized hats showed status in the
o Grand Marnier kitchen
o Cointreau • Introduced the concept of the progression of courses
o Chartreuse in a dinner, as well as sequence of proper wines to
o Benedictine accompany them
• Perfected soup consommé
REFINED EATING • Developed many fine French sauces and dishes
• Due to French influence o Four “mother sauces” – bechamel, velouté,
espagnole, allemande
GUILDS • Trained a large number of famous chefs
• Established to organize foodservice professionals
• Developed into classic kitchen organizations GEORGES AUGUST ESCOFFIER
• Refined grand cuisine in the more contemporary
Early Renaissance: classical cuisine
The Development of Haute Cuisine (France) • Perfected classical organization of workers in the
kitchen and their responsibilities
HENRY II OF FRANCE AND CATHERINE DE MEDICI OF • Developed the Peach Melba and Melba toast
ITALY • Developed rules in quantity food preparation, teaming
• Their marriage in 1533 was instrumental in the with Cesar Ritz
development of French Cuisine
Food Service in the United States
ICE CREAM
• Introduced to the French COFFEE HOUSES
• First introduced and operated in New York, Boston,
HENRY IV Philadelphia, and other key American cities during
• Known as a great gourmet colonial times

KING LOUIS XIV INSTITUTIONAL FEEDING

• Encouraged the development of good chef schools • Practiced in orphanages, hospitals, and other
establishments
KING LOUIS XV
• Advanced the science and art of cooking HOTELS
• Maria Leszczynsica • Increased in number in the 19th century
o Daughter of a famous king of Poland; his
wife FOOD INDUSTRY
o Closely supervised the kitchen • Famous chefs from Europe were brought to the US
• More hotels and restaurants became operational after
EATING ESTABLISHMENTS the American Civil War
• Restaurants were set up in 1600
JOHN KREUGER
Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University
ND 137 FOOD SERVICE SYSTEMS I YEAR: 2
LECTURE TERM: 2

• developed the self-service style

FOOD SERVICE IN THE PHILIPPINES
POST WAR EXPANSION
BARANGAY
FOOD INDUSTRY • Foodservice existed as early as the time of the
• Big hotel chains were formed barangay system
• Eating out became people’s way of life • The service of food in great quantities was needed for
• Fast food or quick service concept was developed the Datu to feed his people
• Canteens for school children were established in
France in 1849 CHINESE PERIOD
• Contract foodservice caterers started in the 1970s • The Chinese were the forerunners of the
developmental rudiments of the commercial type of
VICTOR HUGO foodservice through trade
• Instituted school feeding in England in 1865 • Varieties of dining pleasures were introduced by
Chinese peddlers
ALEXIS SOYER
• Presented a clean and efficient foodservice setup for SPANISH PERIOD
the Reform Club of London in 1850 • Chinese food was being served in more permanent
structures
DIETETICS • Natives set up eating places known as karihan (which
• Started during the Crimean War later became the carinderia)
• The Chinese still operated eateries that served
FLORENCE NIGHTINGALE noodles, which came to be known as panciterias
• Instituted diet kitchen with Alexis Foyer in Turkey
• First hospital dietician AMERICAN PERIOD
• Pioneered the hospital foodservice during the • Introduced the concept of cafeteria
Crimean war • Public school feeding programs were done as
attempts to remedy the poor nutrition of students
ROBERT OWEN • Other types of foodservice, food concepts, and food
• Father of Industrial Catering practices were then introduced
o Commercial fast food centers
20th Century o In-plant feedings
o Dining rooms in healthcare institutions
FERNAND POINT et. al.
• Pioneered the Nouvelle Cuisine
Introduction to Food Service Systems
HORN AND HARDART
• Automat was developed in Philadelphia in 1902 Definition and Basic Principles
J.G. KIRBY Institutional Menu Planning
• Opened Pig Stand in Dallas in 1921
MENU
BILLY INGRAM
• French, “a detailed list”
• Pioneered fast food concepts
o Product consistency
Factors to Consider in Menu Planning
o Unit cleanliness
o Coupon discounts
NEEDS & REQUIREMENTS OF THE TARGET MARKET
o Cartons for takeout orders
• Physiological and nutritional needs
o Folded paper napkins
• Psychological needs
THOMAS CARVEL • Social needs
• Developed soft ice in 1934 • Paying capacity of clientele
• Likes and dislikes
REPEAL OF PROHIBITION (1933)
AVAILABLE MANPOWER RESOURCES AND MATERIALS
• Ended the prohibition of alcohol in the US

HOWARD DEARING JOHNSON TIME CONSTRAINS

• Started franchising in 1940
LIMITATIONS OF PHYSICAL FACILITIES
J. WILLARD MARRIOTT
BUDGETARY REQUIREMENTS
• Opened the A&W Root Beer stand
• Started airline catering
TYPE OF SERVICE
CARL KARCHER
AESTHETIC APPEAL, CHARACTERISTICS, AND
• Put up the hotdog cart
COMBINATIONS
WILLIAM ROSENBURG
Maximizing Food Utilization in Menu Planning
• Opened a doughnut shop
1. Use all edible trim
PIZZA
2. Plan production to avoid leftover
• Entered the fast food chain arena in 1958
3. Eliminate perishable ingredients which are of
minimum use
MO & DICK MCDONALD
• Opened a restaurant with exposed kitchen
• Later sold the company to Ray Kroc in 1961

FOOD ON THE MOVE

• Major segment of the foodservice industry
Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University
ND 137 FOOD SERVICE SYSTEMS I YEAR: 2
LECTURE TERM: 2

Types of Menu OUTPUT

• Service of quality meals based on specified standards
A LA CARTE
• Food item is separately priced INPUT
• Usually brings more revenue • Includes manpower, materials, markets, money,
• Popular in commercial food service methods, and equipment

SINGLE USE THRUPUT/TRANSFORMATION

§ Used only once • Administration, assembly of materials, production,
§ For special occasions distribution, sanitation, and safety

TABLE D’ HOTE CONTROL

§ Opposite of A la Carte • Responsible for regulating, directing, checking, or
§ Fixed menu price modifying operations

DU JOUR MEMORY
§ Menu for the day • Historical records, inventory
§ Planned for certain days
§ Convenient way of utilizing leftovers and food FEEDBACK
bargains • Reviews

NON-SELECTIVE / PRESELECTIVE Types of Foodservice Systems

§ Have alternatives to offer
§ Common in hospitals CONVENTIONAL
• Food is prepared in a kitchen on the premises where
EXTENSIVE the food is to be served
§ Offers wide variety of selection of various categories • used by small food service operators
of dishes Advantages Disadvantages
§ Often used in big Chinese restaurants; samg better opportunities for Workload of personnel vary;
quality control difficult to achieve
CYCLE MENU productivity
§ Repeated within a specific time span allows for greater creativity
§ Change with seasons and on certain days in the menu changes; can Scheduling of workers can
take advantage of good be a challenge duet to
CALIFORNIA MENU market buys and seasonal changes in workload
§ Menu does not change fluxions

less freezer storage space

required
Menu Accuracy
COMMISSARY
1. quantity o Central production kitchen
2. quality o Food is prepared centrally at one place, but
3. substitutions distributed to several remote areas for final
4. brand names preparation and service
5. house made o used by airlines, chain restaurants, and large school
6. source of origin districts
7. visual presentation Advantages Disadvantages
8. health benefits Cost-saving; food is Food safety problem due to
9. manner of presentation purchased in large bulk possible contamination
10. price
Less duplication of labor and Transporting of food from
Foodservice as a System equipment commissary to outlets must
be done using specialized
FOODSERVICE SYSTEM Allows for more effective equipment
• Facility where large quantities of food and consistent quality
control Possible delays
intended for individuals or groups are routinely
provided and completely prepared READY-PREPARED
• Cook/chill or cook/freeze
Foodservice Systems Model • Food items are prepared well in advance before the
time of service, and kept frozen or chilled until they
are to be used
• Used primarily in hospitals, restaurant chains.
Schools, and colleges
Advantages Disadvantages
Reduces the “peaks and Large cold storages are
valleys” of food production; required
Reduced labor cost
Additional energy cost
Management has closer incurred for storage facilities
control over menu
selections, quality of May call for modification of
ingredients, quantity, and recipes to prevent changes
portion size when food is frozen

+environmental factors Menu items are always

available
Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University
ND 137 FOOD SERVICE SYSTEMS I YEAR: 2
LECTURE TERM: 2

• food to be served in restaurants or airlines, which are

ASSEMBLY SERVE unlabeled, prepackaged, and made available to
• Fully prepared foods are purchased from consumer for immediate consumption
manufacturers, and only finishing processes • bulk food materials for further processing or repacking
(seasoning, thawing, reheating, etc.) is done at the • foods with packaging with available label space of
place of service less tan 10cm2 (secondary packaging should contain
• Used in hospitals and healthcare institutions all labeling information)
Advantages Disadvantages • exemptions from any specific provisions of the Food
Minimal investment in Menu may be limited Labeling Rules
equipment
Higher-cost of prepared NUTRITION INFORMATION PANEL
Operating costs are lower foods may not be offset by • all nutrient quantities shall be declared in relation to
compared to other systems the labor savings the average serving
o CHO, CHON, fats, sugar, and dietary fiber
Portion control is absolute; Quality of food may be (g)
wastage is lessened affected o Energy values (kcal)
o Sodium (mg)
problems in customer o Vitamins and minerals (mg or μg)
acceptibility o International units shall be used for Vitamins
A, D, & E

Food Product and Safety Regulation

(Asia Pacific Food Law Guide)

LAWS & AUTHORITIES

• Department of Health (DOH)
• Food and Drug Administration (FDA)
o Tasked with implementing Food and Drug
Administration Act of 2009 (RA 9711); “FDA
Law”
• Department of Trade and Industry (BPS)
o Tasked with implementing the Consumer Act

oThe DTI – Bureau of Product Standards

(BPS) formulates the Philippine National
Standards for consumer products, including
food
• Other special laws
o National Code of Marketing of Breastmilk
Substitutes and Other Related Products (EO
No. 51); “Milk Code”

LICENSING & REGISTRATIONS REQUIRED

• License to Operate
• Certificate of Product Registration

Basic Labeling Requirements

• Set by DOH in “Food Labeling Rules” (Administrative

Order No. 30-2014)
• Applied to food products, including food supplements,
whether imported or locally produced and distributed
in the country

FOOD IDENTIFICATION
• product name/name of the food
• use of brand name and/or trademark
• complete list of ingredients
o except for a single ingredient food
o in descending order
o flavors, flavoring substances, coloring
substances, and other food additives should
be declared
• net contents and drained weight
• name and address of manufacturer, repacker, packer,
importer, trader and distributor
• lot identification
• storage condition
• expiry or expiration date/use-by date/consume-before
date (recommended last consumption date)
o month should be in words
o except for alcoholic beverages
• food allergen information
• nutrition facts/nutrition information/nutritive value

EXEMPTIONS FROM LABELING REQUIREMENTS

Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University
ND 137 FOOD SERVICE SYSTEMS I YEAR: 2
LECTURE TERM: 2

Topic 2
The Flow of Food and Work

Purchasing

• the process of getting the right product into a facility at

the right time and place, plus the amount of goods at
the right place and right source; the act of buying
• involves a lot of decision-making in obtaining the best
quality with the least money, time, and energy

Objectives

• purchase the required quantity and quality of the

necessary materials
• ensure that materials are delivered as needed
• purchase at the lowest total cost consistent with
obtaining the required quantity and quality, plus
satisfactory service

Buying Guide Purchasing Methods

• Buy in the INFORMAL BUYING
o Right quantity
• Applicable in smaller operations
o Right quality
• Prime Vendor
o Right price
o Only one supplier provides all materials
o Right source
• Open Market
o Right time
o Simply scheduling market purchase
• Standing Order
The Buyer o Agreement with the supplier to deliver an
item in specific time
QUALIFICATIONS OF A GOOD BUYER • Blank Check
• A good buyer: o Complete trust to supplier regardless of price
o Knows market trends
• Price Quotation and Order Sheet
o Finds new sources and products
o Prices are given by the seller as an aid to the
o Knows requirements; is a judge of what is
buyer
fair in relation to specific requirements
o Understands purveyor’s operating situation
NEGOTIATED PURCHASE (SEMI-FORMAL)
o Knows how commodities are grown,
• Resorted to in times of seasonal, limited, or restricted
processed, transported, marketed, and
production
handled
• Future Contract
o Goods are purchased at a specific price but
CODE OF ETHICS FOR BUYERS
shipped later at specified intervals
• aim at a continuing and mutually satisfying
• Centralized Purchasing
relationship with suppliers
o Purchasing activity is done by one person or
• discourage practices that can to corruption, bias, etc. department
• make the most effective use of all resources
• Cooperative of Shared Buying
employed
o Different buyers are supplied by one supplier
• promote the development of high standards of
• Warehouse
professional conduct and competence
o Use cards, exclusive buying
• SAP (System, Application, and Products)
Purchasing Guidelines o Gives the buyer privilege of rejecting the
orders if price is not suitable to him
• Buy and obtain the right product quality and quantity
• Pay the right price Purchasing Procedure
• Assess market conditions
• Check transportation and delivery problems 1. Recognition of a need
• Deal with the right supplier 2. Description of the need
3. Authorization of the purchase requisition
Market List and Purchase Order 4. Negotiation with potential suppliers
5. Evaluation of proposals and placement of order
ROLES OF MARKET LIST AND PURCHASE ORDER 6. Follow-up of order (if needed)
• Communication tools between purchasing and 7. Closure of purchase record and payment of materials
production
• Control tools providing specifications that guide
Receiving
purchasing and receiving in accomplishing their
function
• the point at which food service operation inspects and
CONTENTS takes legal ownership and physical possession of the
• Item name, specifications/descriptions items ordered
• unit of measurements • should ensure that the food and supplies delivered
match the established quantity and quality
• quantity
specifications
• Dealer’s Quote
o describes how much is one unit • receiving personnel must have a knowledge of food
quality standard
• Total cost
o Summarizes how much the purchases cost
• Order date and approval
Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University
ND 137 FOOD SERVICE SYSTEMS I YEAR: 2
LECTURE TERM: 2

Methods
CREDIT NOTE
BLIND METHOD • A document issued by the seller to the buyer to notify
• providing an invoice or purchase order that credit is being applied to their account
• clerk will quantify each item by weighing, measuring
or counting, and recording it REQUEST FOR CREDIT MEMORANDUM
• A document issued by the seller to the buyer notifying
INVOICE RECEIVING the reduction of the amount that the buyer owes to the
• frequently used; more traditional seller under the terms of an earlier invoice
• clerk checks the delivered items against the original
purchase order and takes note of any deviations Records Maintained in the Receiving Department
• efficient but requires careful evaluation for accuracy
GOODS RECEIVED BOOK
Evaluation • A record of goods received from suppliers
• Shown as proof that ordered products had been
STANDARD PRODUCT SPECIFICATIONS (SPS) received
QUALITY
QUANTITY
PRICE
DATE OF EXPIRY

The Receiver

• The receiver must see that all goods are delivered: RECEIVING CLERK’S DAILY REPORT
o In the right quality and specifications • Document used to record goods and materials
o In the right quantity as stated in the delivery received from suppliers during deliveries
in the delivery receipt or invoice
o At the right price as agreed upon during
purchasing, and as stated in the invoice

Receiving Process

1. Delivery
2. Checking MEAT TAG
3. Weighing • Used to control the usage of expensive items, such as
4. Tagging meat, fish, and poultry
5. Storage • Two duplicate parts
o One part is attached to the item and placed
Document by Supplier into storage
o One part goes to records
ADVICE NOTE
• Confirms the receipt and dispatchment of customer
order

DELIVERY NOTE
• Accompanies the shipment of goods and provides a
list of the items, as well as their quality and quantity,
included in the delivery

Storage and Insurance

Objectives

INVOICE • Maintain adequate supply of food

• The bill issued by the supplier for the transaction • Ensure food safety
• Also indicates the products, quantities, agreed-upon • Minimize losses at all stages from spoilage and
prices pilferage

Areas of Concern

BASIC REQUIREMENTS FOR FACILITIES AND EQUIPMENT

• Must have adequate storage space
o situated near the receiving and production
areas
o clean and well ventilated
o basic equipment (scale, sink) with adequate
space for weighing and sorting
STATEMENT o slotted floor racks
• Includes the number of contracts bought or sold, the o required number and capacities of
prices that were received, the gross profit or loss, refrigerators and freezers registering the
commission charges, and the net profit or loss on the right temperature which can be closely
transaction monitored
o adequate amount of mobile and adjustable
shelves

Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University
ND 137 FOOD SERVICE SYSTEMS I YEAR: 2
LECTURE TERM: 2

ARRANGEMENT OF FOOD
• fixed location
o changing locations may cause over
purchasing, spoilage, theft, and inventory
problems
• arranged according to
o alphabetical sequence
o frequency of usage
• separate facilities for different classes of food
• observe stock rotation (FIFO) Quality Food Production
• facilitate availability of stocks
o heavy items near entrances to minimize • An organized group of workers using special
labor in transport equipment and facilities to produce food for the
consumption of others
LOCATION
• must be near the receiving and production areas to
• Requires complex and efficient organization; and
facilitate movement and transfer of food specialized knowledge, skills, and equipment
o faster storage and issuing Volume 25, 50, 100, 200+
o maximum security; less distance traveled Organization skilled and knowledgeable in
o reduction in labor and time requirements the different aspects of food
production
SECURITY Mode of Quantity food production;
• dry food storage – sealed to avoid insect infestation
Operation specialized knowledge (recipe
• transfer food ASAP to avoid pilferage
quantification, proper
• open storeroom only at specified hours of the day
• lock freezers and refrigerators when issuing is over
production planning, use of
• only authorized employees are allowed specialized equipment)
• only one person must be allowed and held
responsible for handling keys Aspects of QFP

RECORDS 1. Standard
• must be consistently and accurately filled • Repeatable, harmonized, agreed, and
documented way of doing something
TRAINING
• must be extended to those concerned 2. Principles
SANITATION
• Preposition or value that is a guide for
• clean regularly behavior or evaluation
• must be free from pests
3. Techniques
Types of Storage • Way of carrying out a particular task

Storage Type General Guidelines Essential Equipment and

Dry Storage This type provides storage
of non-perishable foods.
It must be dry, cool, well-lit,
ventilated, and vermin-
proof.
Food items should also be
organized and properly
labeled.
Low Temperature This type provides storage
Storage of perishable foods. The
general rule of storing
refrigerated or frozen foods
is to keep the temperature
within the appropriate safe
zone.
Facilities
Sectional slatted platforms, Objectives
delivery pallets, metal
platforms with wheels
1. Conserve nutritive value of the food
Shelving 2. Improve digestibility of food
• adjustable metal
shelving is desirable 3. Develop and enhance flavor and attractiveness
(various heights, vermin 4. Destroy injurious organisms and substances
proof)
Metal or plastic containers
with tight-fitting covers
Principles and Techniques
• cereal products, flour,
sugar, dried foods,
broken lots of bulk
PREVENT NUTRIENT LOSS
foods 1. Follow good marketing procedures
Aisles (wide enough for • Buy fresh and good quality foods
equipment with wheels) • Buy foods in season
Refrigerators
• < 41ºF internal temp • Know your vendor (for advise)
• Order fresh foods to be delivered as
Tempering boxes (for
thawing) often as practical to cut down on storage
• 40ºF temp regardless of time
room temperature or
product load

Storage freezers
2. Store foods at proper temperature
• -10 to 0ºF temp • Low temperature preserves quality and
nutritive value
Records and Control
3. Avoid long storage periods
REQUISITION FORM • Know amounts to order by consulting
• Filled by member of the kitchen staff standardized recipes
• Lists items and quantities of stores that the kitchen
staff needs for the current day’s production
• Check refrigerators regularly and plan
• includes details about the item/s needed, the date of for prompt use of food
request, the individual or department making the
request 4. Shorten pre-preparation time
• Nutrients may be lost by long exposure
to air and water
• Speedy flow of all foods
Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University
ND 137 FOOD SERVICE SYSTEMS I YEAR: 2
LECTURE TERM: 2

• Buy foods from safe sources

5. Use careful pre-preparation methods • Store at the correct temperature for a
• Careless methods (peelings, trimmings, short period
etc.) lose nutrients from fruits and • Cook properly and sufficiently
vegetables • Avoid long holding
• Keep leftovers refrigerated and use
6. Use proper cooking methods promptly
• Cook vegetables quickly in a small
amount of water to minimize loss of Methods of Preparation
nutrients
• Protein foods = low temperature = avoid COOKERY PROCESSES
shrinkage, toughening, and destruction • Air – baking and roasting
of nutrients • Water – boiling, simmering, stewing, poaching
• Steam
7. Shorten post-stove time • Fat
• Avoid long holding on heated tables and • Direct transference – griddle
carts • Combination of methods
• Long holding = cooking = less nutrients • Electromagnet energy

8. Avoid left-overs 1. Meat Cookery

• Quality and cut of meat
o Dry heat = tender cuts
o Moist heat = less tender cuts
• Facilities available for its preparation

PREVENT QUALITY LOSS • Cooking time is influenced by

1. Control color changes o Size of cut, shape and composition
• Anthocyanins and betain = fade and turn o Number of cuts; volume
blue o Temperature of meat at start of
• Chlorophyll = olive green = long cooking cooking time
and acids • Less tender cuts = pounding, scoring,
• Darkening of fruits and vegetables = cubing, grinding; addition of salt, vinegar or
enzymatic browning (polyphenol enzymes (papain and bromelin)
oxidase) • Meat shrinkage can be controlled by
o Low cooking temperature
2. Prevent flavor loss or change o Cooking only to the degree of
• Natural flavors of food may be lost or doneness desired
changed by long exposure to air, poor o Using a meat thermometer
cooking techniques, long standing, and
overproduction (this should be avoided) 2. Fish Cookery
• Coffee loses the volatile acids upon o Frozen dressed fish may be cooked without
standing and become flat pre-thawing, but extra cooking time must be
allowed
3. Avoid development of off flavors o Fat fish (lapu-lapu, bangus, talakitok) = best
• Fats, when overhead, decompose and for baking or broiling
become bitter, and irritating from the o may be brushed with butter and oil
acrolein formed o wrapped in banana leaves or tinfoil
• Strain fats after deep frying and store o Frying
fast away from light and air o Temperature too low = fat
absorption
4. Flavors may be accentuated and improved o Temperature too high = browning
• Controlled amounts of spices, sauces, before cooked
and dressing (ex. ginger and garlic as o Poaching and simmering
tenderizer) o large pieces of fish are best started
in cold liquids (hot liquids
5. Control texture and consistency changes encourages breaking up)
• Avoid thinning of starch mixture after o small fish – put in boiling water and
cooking by no overcooking immediately reduce heat to simmer
• Excess sugar causes syneresis
(weeping) which prevents starch 3. Egg Cookery
gelatinization • Boiling
• Acids decrease the firmness and slow o Eggs should be at room
gelatinization temperature to avoid cracking
• High temp in meat = toughening, o Soft boiled = 6 mins
dryness, and shrinkage o Hard boiled = 15 mins
• Coddled eggs – pour boiling water over the
CONTROL TEMPERATURE CHANGES eggs, cover, and allow standing until
• Serve hot foods hot desired doneness
• Serve cold foods cold • Poached eggs – crack eggs onto platters
and slide into a pan above 2 – 2.5 deep of
SERVE SAFE FOODS gently boiling water
Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University
ND 137 FOOD SERVICE SYSTEMS I YEAR: 2
LECTURE TERM: 2

o 1 tbsp of salt + 2 tbsp vinegar retard

the spread of egg protein
• Frying
• Scrambled egg – pour boiling water over
the eggs, cover, and allow standing until
desired doneness
• Omelet
• Souffles

4. Vegetable Cookery
• Bake with skin whenever possible
(preserves vitamins and minerals)
• Stir frying – recommended; seals juices and
nutrients while preserving flavor and color
• Boiling – only in small amount of water
(enough to cover vegetables); vigorous
boiling

5. Fruit Preparation
• Stewing, baking, cooking in syrup
• Saba in syrup – delay addition of sugar until
almost done to avoid tough product (sugar
toughens cellulose)
• Dried fruits – rehydrate by soaking in water
before adding sugar (delays softening)

Assembly, Distribution, and Service

CAFETERIA OR SELF SERVICE

1. Traditional or Line
• Straight line counters containing a variety of hot
and cold dishes displayed in order
• Customer starts from one end, picks up a tray,
and moves along the length of the counter as he
or she selects dishes to be ordered
• Employees are stationed behind the counter to
serve guest
2. Shopping Center, Hollow Square, Free Flow, or
Scramble System
• counters for foods are separated; usually placed
among three sides of a room
• Speedier service; as many as 25 people per
minute
• Recommended for large number of patrons
• Greater flexibility in arrangement for expansion
• Offers improved labor utilization
3. Cook-it-Yourself Electronic Cafeteria
• Selection of a pre-cooked, frozen meal from a
refrigerator display case
• No need for dining room personnel to go on
duty; convenient to use for service of midnight
meals to personnel on this shift
2. Rotary Food Service Cafeteria
• Circular counter and revolves past customer as
they stand at one place of the circular cafeteria
line
3. Machine-vended or Automatic Cafeteria
• Speedy; makes food available at any time of day
or night
• Often contracted to outside company to keep
machines filled
• Supplement to other styles of service
4. Mobile Cafeteria
• Used and brought near work area of employees
where food service is carried out
• Compactness and easy mobility of mobile units
• Food must be susceptible to easy handling

Prepared by
KYLA FRAY O. DEGAY
BS in Nutrition and Dietetics, Department of Human Nutrition, College of Home Economics and Technology, Benguet State University