FUNDAMENTALS IN FOOD

SERVICE OPERATIONS
HM 222
Food Service
Refers to the art and science of planning, preparing, cooking and
serving quality meals in quantities.

Food Service Two major Products

Tangible - Referring to food and beverage.

- referring to the service that accompanies the food and

Intangible beverage.
Classification of Food Service
Profit Oriented - includes all type of commercial operation such as food
eateries, Nationality, restaurant and fine dining places.

Service Oriented - establishments that exist primarily to render service to

clientele. Profit is secondary or incidental.
.
Food Service in the Philippines
• In the Philippines, food service existed as early as the time of the
barangay system.

• The Chinese were the forerunners of the developmental

rudiments of the commercial type of foodservice
Food Service in the Philippines
• became popular that they were no longer peddled by ambulant
vendors but were served under permanent structures

• The natives set up eating places usually at the back of public

markets. Here, portions of kari-kari could be readily bought at
cheap prices.
FOOD AND BEVRAGE SERVICE TERMINOLOGIES
A la Carte
- A menu on which item is offered separately, priced and
selected by the diner.

Al Dente
- Describes pasta as a firm chewy
A la King
- A dish, served with brown butter, lemon juice and chopped
parsley.

Ambiance
- The climate of the food service environment
Appetizer
- A small portion of food served before meals, intended to whet
the appetite

A part service
- All guests are served the same menu, but they do not have to
appear for the meal at the same time
Aperitifs
- Drink served before meals
Au Jus Banquet
- Serve with its natural juices
- A section of F&B Dept. the caters to big number of customers
with pre-arranged menus; prepared for private parties.
Bouillon
- Reduce meat stock

Brunch
- A combination of breakfast and lunch, and the menu offers items
from both meals
Buffet
- A visual presentation of food; also called self-service, wherein
foods are attractively arranged in a long table where the guests serve
themselves

Bussing
- Terms used for clearing off and resetting tables after guests have
left. In busier restaurants this is done by the busboy.
AND BEVRAGE SERVICE TERMINOLOGIES

Canapes
- Pieces of toasted bread, garnished & served as appetizers
Cepe
- Edible fungus, native to the mushroom family
Chafing Dish
- A dish for holding hot food for buffet service set over a small
burner or into a container of hot water or steam

Chantilly
- Whipped cream sweetened with sugar
Chef de rang
- French term that designates an experienced station head who takes
order, does the difficult task of the table – side preparation

Condiment
- A highly flavored bottled “sauce” that is added to a dish as flavoring,
usually after cooking is completed
Crecy
- Means served with carrots

Croissant
- It is a light flaky crescent-shaped roll
Cocktail Sauce
- Blend of catsup, chili sauce, tomato paste, flavored with
horseradish and fresh lemon juice

Cordials
- Drinks served after meals
Eight-six
- If the kitchen runs out of particular dish, the dish is ”86”

Escargot
- Edible snail
Event order
- An order form for a onetime special event such as a banquet or
reception, also called a function sheet.

Flambé
- flamed with liqueur or brandy
Florentine
- Means served with spinach

Garnish
- To add colorful edible accept to a finished dish or drink entirely
for eye appeal
Entrée Chaude
- Hot entree

Entrée Froide
- Cold Entree
Gravy
- American term for a sauce made from juices of meat being served

Hors d’ oeuvres
- A small appetizer hot or cold before meal
Hollandaise sauce
- Butter sauce with emulsion of egg yolks, clarified butter and flavor
reduction

Liaison
- A thickening or binding agent, commonly egg yolk or heavy cream
to thicken soups and sauces
Menu
- Card on which the dishes offered for service are listed for the
guests, usually with their prices

Minestrone
- Thickened vegetable soup , often with lentils or beans
Mirepoix
- It is a combination of roughly cut vegetables and herbs ( carrot,
onion, celery) . Used as a flavor builder for dark stocks and sauces

Mis-en-place
- Everything in its proper order; a good production set-up with
everything ready for service
Maitre d’ hotel
- French term that stands for master – a title given to a headwaiter
or a Food service Manager/Restaurant Manager.

Morel Mushroom
- is like other mushrooms, the fruit of a type of fungi, some of
which are edible and others of which are poisonous.
Par Stock
- Represents the required quantity of supplies or stocks to maintain
efficient operations on a day to day basis.

Pastry
- Sweet baked food made with flour-shortening liquid dough
Petits fours
- Tiny fancy iced cakes; small, rich-cookies in decorative shapes.
Plating
- Putting the food on the plate is referred to plating. This includes
adding any sauce or garnish before handing over to the expeditor or
the server.
Ravioli
- An Italian pasta filled with meat or cheeses

Relishes
- Sticks or cuts of raw vegetables, pickles and olives served as
appetizer
Roux
- Thickening agent made of equal parts of whole butter and sifted
flour,
Sabayon
- A dessert made of whipped eggs, sugar and wine. Sabayon is the
French name for zabaglione, a light, mousse-like Italian dessert
that's made by whisking eggs, sugar and white wine.
Salad dressing
- A liquid or semi-liquid served with or on a salad to give it specific
flavor.

Salpicon
- A mixture of finely diced meat of ham and mushrooms in sauce
Smorgasboard
- A buffet of Swedish type food hors d’ oeuvres , seafood and fish,
cold meats salad, hot casseroles

Sommelier
- Wine steward in the European service
Soup du juor
- Soup of the day

Table d’ hote
- “ Table of the host” - literally table of the host; a non-selective
fixed-priced menu served at a specific time to all guests.
Thousand Island Dressing
- A salad dressing of mayonnaise, pickle relish, chopped egg, chili
sauce, catsup, chopped onions.

Vinaigrette
- A salad dressing of vinegar and oil, onion parsley, chopped egg,
chives
Caviar
- is processed, salted fish roe, eggs.
Varieties of Caviar

Beluga caviar – world’s most expensive caviar

Osetra Caviar – Ossetra, Oscietra or Asestra
Servuga Caviar