THE FOOD SERVICE ORGANIZATION

A food service organization is a system. ood service organizations have common objectives: giving important considerations to customers, food nutrients, balanced menus, affordable prices, good services, facilities, and sanitation. Tools of management are significant in controlling food service organization.

FOOD SERVICE ORGANIZATION

It’s a group of professional, that have knowledge in food safety, preparation of food, and customer services.

Varies in size and complexity ranging from one man or family kitchenette to a well established big scale business establishment.
Organizing a food service establishment like restaurant, fast foods
and cafeterias is risky although it can give you sample profit in
return as long as the establishments is properly managed and
organized.
Food service establishment, large or small should be committed to..
a. Provide nutritious
b. Palatable
c. Hygienically prepared and attractively served food
d. Reasonable price
 FOUR MAJOR DEPARTMENT OF FOOD SERVICE OPERATION
a. The management
b. Production
c. Sales
d. Sanitation

• Good management includes the ability to utilize properly the technical know-how
qualified and competent personnel, mobilize each personnel to do his her assigned
work, use materials wisely and keep machines properly maintained and thus result
to properly management.
Functions of a Food Service Manager
The manager supervises the entire operation in food service establishment.
1. Test cooked food by tasting and smelling it in order to ensure the palatability and
flavor conformity.
2. Investigate and resolve complaints regarding food quality, service, or
accommodations.
 3. Schedule and receive food deliveries, checking delivery contents in order to verify
product quality and quantity.
4.Monitor food preparation methods, portion sizes, and garnishing and presentation
of food in order to ensure that foo is prepared and presented in acceptable manner
5. monitor budgets and payroll records, and review financial transactions in order to
ensure that expenditures are authorized and budgeted.
6. Schedule staff hours and assign duties
Production Personnel
▲They are responsible for the production of all food items. They see to it that the
foods served are nutritious, properly cooked and presentable.
Sales Personnel ▲They are responsible in assuring that foods served are in
reasonable price for the customers while the establishment still profit.
 Sanitation Personnel
▲They maintain utensils and equipment used in the production and food
service.
Success in food service
- Will depend o n the job performance of the food service personnel.
Qualities of Efficient Food Service Personnel
a. Physically fit
b. Well groomed
c. Communicates
d. Pleasing personality/Good morals
PURCHASING ▲it is the management function unless a purchasing agent is
designed for the purpose

RECEIVING-ISSUING-STORING ▲in large establishment, workers are

assigned to perform each of the three functions.

FOOD PREPARATION ▲it is the production of all items included in the

menu. ▲Production manager-Chef- Asst. Cook-Kitchen Helper
SERVICE ▲it refers to include all activities that relate to the selling of food
items. ▲ Sales Manager-Dining Room Supervisor-Head Waiter
KEY TERMS

Active Listening
Restating or paraphrasing what you have heard in your own words, to confirm
the understanding of both parties.

Advancement
The opportunity to move ahead.

Aggressive
Behaving in a hostile fashion.

Assertive
Confident and direct in claiming one’s rights or putting forward one’s views.

Brigade
Traditional name for the kitchen team and organizational structure.
Chef
The head of the kitchen brigade.

Chef De Cuisine
The person responsible for the day-to-day operation of the kitchens in larger operations with multiple departments or food outlets.

Chef De Partie
The head of a section or station in larger kitchens.
What is the organization of management?
The process of organizing, planning, leading and controlling resources within an entity with the overall aim of achieving its objectives. The organizational management of a business needs to be able to make
decisions and resolve issues in order to be both effective and beneficial.
What is Organization Management ?
Organization management refers to the art of getting people together on a common platform to make them work towards a common predefined goal.
Organization management enables the optimum use of resources through meticulous planning and control at the workplace.

Organization management gives a sense of direction to the employees. The individuals are well aware of their roles and responsibilities and know what they are supposed to do in the organization.
An effective management ensures profitability for the organization.
In a layman’s language organization management refers to efficient
handling of the organization as well as its employees.

Need for Organization Management

 Organization management gives a sense of security and oneness to the employees.
 An effective management is required for better coordination among various
departments.
 Employees accomplish tasks within the stipulated time frame as a result of
effective organization management.
 Employees stay loyal towards their job and do not treat work as a burden.
 Effective organization management leads to a peaceful and positive ambience at
the workplace.
Essential Features of Organization Management
1. Planning
- Prepare an effective business plan. It is essential to decide on the future
course of action to avoid confusions later on.
- Plan out how you intend to do things.
2. Organizing
- Organizing refers to the judicious use of resources to achieve the best out
of the employees.
- Prepare a monthly budget for smooth cash flow.
3. Staffing
- Poor organization management leads to unhappy employees who
eventually create problems for themselves as well as the organization.
- Recruit the right talent for the organization
4. Leading
- The managers or superiors must set clear targets for the team
members.
- A leader must make sure his team members work in unison towards a
common objective. He is the one who decides what would be right in a
particular situation.
5. Control
- The superiors must be aware of what is happening around them.
- Hierarchies should be well defined for an effective management.
- The reporting bosses must review the performance and progress of their
subordinates and guide them whenever required
6. Time Management
- An effective time management helps the employees to do the right thing at
the right time.
- Managing time effectively always pays in the long run.
7. Motivation
- Motivation goes a long way in binding the employees together.
- Appreciating the employees for their good work or lucrative
incentive schemes go a long way in motivating the employees and
make them work for a longer span of time.

https://www.managementstudyguide.com/management-by-objectives.htm
 EMPLOYEE’S ROLE
Doing your job well means doing it correctly, working neatly, handling
equipment and materials properly, and working safely.

1. Do the Job Correctly

when a job is done correctly, your customers will be happy and satisfied. a

job done correctly means no complaints or call-backs, and could mean a

compliment or recommendation from the customer or your supervisor.
here are a few examples from the industry of the implications of not doing
the job correctly:

a. Cleaning: If a restaurant worker assigned to clean up only drags a damp

mop over the floor in areas where there is obvious dirt, he or she has not

cleaned the floor properly. If the health inspector makes a surprise visit
and finds that the floor looks relatively clean but has not been properly
sanitized, there could be consequences for everyone. In extreme cases, the
whole restaurant may be shut down until the inspector is sure the
 b. Rotation of food supplies in the kitchen: The employees who start to use

the freshest items before perfectly good older items are consumed can
cost the business money if the older items have to be thrown out the
next day.

c. Serving meals: If one customer senses that another customer has

received better service, the business may have just lost the first customer

and maybe even more if that person shares the bad experience with
friends and others, such as through an online review site. in fact, most
people are more likely to share a story of a bad dining experience than
they are a good one. always strive to give the customer the very best
possible experience you can!
2. Work Neatly
Neatness pleases customers and employers. Many people think that the

condition of a work area reflects a person’s work habits. They figure that
someone with a messy work area probably does messy work. Working
neatly and in an organized way is also the key to working efficiently.
 Neatness saves time and trouble. In a neat work area, you do not have to
waste time looking for tools or equipment. Neatness is necessary for safety.

A sloppy work area is usually a dangerous one as well. It is easy to trip over

objects left on the floor, to slip on spilled liquids, or to get hurt on

something sharp or hot that has been left lying around. Often, clutter hides

other dangers, like a frayed electric cord or a broken container.

When you finish a task or leave for the day, clean the work area, replace
tools in tool boxes, and stack materials in their designated location. It
makes for a great start the next day

3. Handle Equipment And Materials Properly

Employers supply their workers with equipment and materials needed to
do the job. These supplies cost employers money, so they want to see
that they are used properly. Abused equipment and wasted materials
show an employer that you do not care about the job or the employer.
Your employer has estimated the price for a menu item based on the
amount of time and materials it should take to prepare the meal.
If you take too long to prepare the item or waste expensive ingredients, you obviously do not share your employer’s concern for costs.

Some employees think the employer is too big or rich to notice some waste here and there. Or they feel that taking care of the employer’s property is not their responsibility. Knives and food go missing and these employees simply assume that it’s not their problem. Employees with this
attitude do not realize that such waste hurts them as much as their employer.

Your job depends on the success of the business. Profits go down when the business must spend money replacing wasted, damaged, or stolen property. Lower profits can mean lower salaries or fewer pay raises. If the losses are too great and the restaurant closes, you could lose your job.
4. Work safely
Part of any job is learning and following safety rules. all workers need to

be concerned about careless or unsafe acts. when you start a job, learn
the safety rules and special hazards (dangers) of the job. Find out where

the fire extinguishers, fire exits, and first aid kit are located.

If you see an unsafe condition or a safety violation, you can prevent

accidents by doing something about it immediately. If you find a safety
hazard, take action in one or more of these ways:

- Try to correct the unsafe condition

- Warn others
- Inform your supervisor
- Inform those who caused the safety violation
- Inform the safety officer or repair staff
- Check to be sure the violation has been corrected
5. Time Management
Some workers think that a good attendance record is enough to satisfy the

employer’s expectations. However, they arrive on time but then interrupt

their workday by doing personal tasks. It is so easy to waste work time
that many employees do not realize they are doing it. For example, some
people take long lunch breaks or too many coffee breaks; others spend
time on the phone with friends or handling personal business. Some waste

time by socializing with co-workers when they should be working. This

wastes twice as much time, since the co-workers also stop working.
Wasting company time, like missing work, costs the employer money.
Employers must give you an unpaid meal break of half an hour after five hours
of work. They do not have to give you coffee breaks, although many do.
(Contracts and collective agreements may increase unpaid break times and
stipulate paid breaks.) However, when break time is over, employers have the
right to expect you to work.


Getting your work done on time helps you to keep your job. You need to:
- Set priorities
- Begin the job right away
- Keep working until the job is done
- Keep deadlines in mind and stick to them
- Use resources efficiently

6. Job Satisfaction
Job satisfaction is influenced by a number of factors, such as:
- Pay
- Benefits
- Working Conditions
- Opportunities For Advancement
- Job Security
In addition, there are other factors that contribute to job satisfaction on an
everyday basis. Recognition, appreciation, respect, courtesy, and good
management-worker relations often have greater everyday importance than do
the rate of pay and job security.
Studies reveal that people more frequently resign from a job because of how
they have been treated or valued rather than dissatisfaction with their pay. A
personal sense of worth and identity is very important. Sometimes people find
themselves in jobs that are less than satisfying for any one of the reasons
identified above, or because they are not suited to that particular job. Often
quitting is not an option, especially in tough economic times when other
opportunities are limited. It is important to recognize that working in an
environment where you feel constantly frustrated or unhappy may cause
physical or mental problems, some of which may be severe. Studies indicate
that people unhappy in their jobs have more accidents.
7. Attendance and Punctuality
Employers get frustrated when their employees are not at work when they

are scheduled to be. There is a job to be done and when workers do not
show up, the business loses valuable time and money. when you take a
job, it is up to you to arrange how to get to work every day on time. If you

miss work or arrive late too often, you may:

- Be warned by your supervisor
- Be resented by your co-workers
- Receive a poor rating on your performance review
- Miss a promotion or raise
- Lose pay
-bbe subject to a suspension or even lose your job
8. Employee Evaluation
Employers want workers who have good work attitudes and who practice
good work habits. They expect you to come to work on time, dress
properly, follow rules and instructions, and get the job done correctly and
on time.

Many employers use rating scales to evaluate workers’ job performance

and work attitudes. these ratings are placed in your personnel file. When
your supervisor is considering promoting or firing you, these files are used

to help in the decision. The list below is typical of an employee evaluation.

- Has a good attendance record (is seldom late or absent)

- Makes good use of time (starts work promptly; does not waste time)
- Meets deadlines (plans ahead and sees that work is finished on time)
• Shows initiative (works hard without being told to)
• Does not give up easily (tries and tries again)
• Shows honesty (can be trusted; accepts the blame for own mistakes)
- Is dependable (always finishes the job)
- Does not waste materials (plans and works carefully so no goods are
damaged or wasted; - - Takes good care of tools and equipment)
- Obeys safety rules (prevents accidents by following all safety instructions)
- Follows instructions (pays attention to directions and follows them carefully)
- Is willing to learn (shows interest in improving job performance; follows
suggestions)
- Works accurately (takes care to do things right; does not make careless
mistakes, keeps
good records)
- Gets along well with others (supervisors, co-workers, and customers; works
cooperatively
and is thoughtful and respectful of others)
- Shows loyalty (speaks well of the employer and its products; does not give
out confidential
information)
https://opentextbc.ca/workinginfoodserviceindustry/chapter/employees-role/