Republic of the Philippines

Commission on Higher Education

Region V
Oas Community College
Calzada, Oas Albay

FSM 7 Cafeteria and Catering Management

Module 1
Introduction to
Cafeteria and Catering Management

NAME OF STUDENT
COURSE/SECTION BTVTEd III – A & B (Group 1) / III – B & C (Group 2)

DATE SUBMITTED

Instructor: Mary Joy C. Rellon

 Preface

The module aims to equip the students with a knowledge of basic food
preparation methods, meal planning and food service systems and the management
procedures needed to ensure provision of safe, nutritious food.
As the first module of learning, this will help learners understand and master
the basics concept in food service, kitchen tools and equipment . At the beginning,
learners will be taught of the basic vocabularies and terminologies used in the
industry. You will learn old and new words and their meaning in order to help you
understand the contexts of this module.
Inside this module will be series of reading materials also known as
Information Sheets where the learners will study and learn about the lessons/topics.
Before you start reading, you will have to answer first the pre-test(s) in order to
check your prior knowledge which is the process of Recognizing Prior Learning
(RPL) which means, your previous learning will help in your study of this module.
After reading the Information Sheets, you will then answer the Activity Sheets
or Assessment Sheets in order to measure your understanding of the topics/lessons.
The learner must complete a specific Assessment Level as a requirement to
complete the lesson as well as the module. Your progress will be
checked/evaluated and followed-up by your teacher/instructor.
After finishing the first lesson and completing the assessment, the learner is
free to proceed to the next lesson and the same experience repeats until you finally
complete the entire course.
So, good luck learners and enjoy your journey to the exciting world of Food
Service!
 TABLE OF CONTENTS
Page

Pre-Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Lesson Content

Lesson 1 Introduction to Cafeteria and Catering Management

Information sheet 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Activity sheet 1.1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Activity Sheet 1.2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Lesson 2 Food knowledge

Information sheet 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Activity sheet 2.1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Activity sheet 2.2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Lesson 3 Food Services

Information sheet 3 . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . 15
Activity sheet 3.1 . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . 20
Activity sheet 3.2 . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . 20
Activity sheet 3.3 . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . .21

Summary . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . .22

Post-Test . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . 23

References . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . .24
 Pre-Test

Direction: Read and understand the questions below. Choose the letter of the
correct answer and write it on your answer sheet.

1.Which of the following affordable foods/meals cheap but nutritious to prepare?

a. Vegetarian Echilada bake c.pasta
b.Pasta with olive oil d.tomato Spaghetti
2.What is the other name for plate service?
a. French Service c. American Service
b.Family Style Service d.Russian Style Service
3.Among the food service system which one is the most common of all the
system in the food service ?
a. Conventional Food Service System
b.Assembly-Service food Service System
c.Centralized(Commisary) Food Service system
d.Ready-Prepared Food Service System
4. What do you call the vessels or serving dishes and accessories,which one are
made usually of silver that are hallow or concave?
a.Tableware c. hollow ware
b.flatware d.dinnerware
5. What do you call the part of the food service industry, and involves the
planning and organization of food and beverage service for various types of
events?
a.Catering Management c. Food industry
b.Oriental Buffet d.International Buffet
6.Which of the following is not included as cooking terms?
a.Custard cup b. funnel c.blender d.Tea pot
7.What do you call the characteristics of food that is acceptable to consumers?
a.Food Variety Quality b.Food branding
c.food flavor d. food quality
8.What do you call the basic sauces made by thickening a brown with roux or
cornstarch?
a.Butter sauce b.brown sauce c.apple sauce d.chili sauce

9.What do you call a cone-shape kitchen tool with a tube at the point used to
transfer liquids or powder into narrow-necked containers to avoid spills?
a.Custard cup b. funnel c.blender d. Tea pot
10.What do you call the sharp tools made of metal,particularly knives,kitchen and
dining tools are used at the table for preparing,serving and eating food?
a.Cover b.cutlery c.flatware d.hallow ware

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1.2 Lesson Objectives
At the end of this lesson the students should be able to;

A.Define basic concepts necessary to understanding the course

B.Discuss the history of cafeteria and catering management.

1.3 Introduction

The cafeteria is where food is sold, purchased, and consumed at

school,how food is displayed, prepared and marketed, how the tables, chairs and
food are arranged, and the overall cleanliness and look of the cafeteria can
impact what students chose to eat. At an age where students are forming their
dietary preferences and habits, the cafeteria has the ability to promote healthy or
unhealthy food habits, therefore it is important to make sure that the healthy
choice is always the easy choice.
Cafeteria is a type of food service location in which there is little or no
waiting staff table service,weather a restaurant or within an institution such as a
large office building or school.catering is a business of providing food service at a
remote site or site such as hotel ,public house or other location.The lesson deals
with the different tools and equipment,terminology used,development and new
trends of food service and classification of foods.

1.4 Content

BRIEF HISTORY OF
CAFETERIA AND CATERING
MANANGEMENT

Today, everyone knows what a cafeteria is. From the youngest school age
child to the oldest adult, it is a common word. In fact, everyone has eaten in
one sometime during his or her lifetime. Cafeterias and cafeteria
management companies are, however, a relatively novel concept in terms of
centuries.

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The Early Years
The first recorded company or institutionalized lunchroom only dates back
to around 1800. It was not a cafeteria since the workers in this Scottish mill
owned by Robert Owen supplied a place for his employees to sit down and eat
the meal they had brought from home. It was, however, the first of what became
corporate eateries. In fact, in places such as Canada and the United States, the
later 1800s and early 1900s saw many factories slowly including a type of
lunchroom in their building. In fact, the employees of the Bowery Savings Bank
in New York did not have to bring their meals from home. They were served
by waitresses in a dining room as early as 1834. Interestingly enough, the meal
and the service was free.
The origins of the first cafeteria, however, are less clear. Historians
disagree about the first American instance. The three major contenders are:
1. 1891: The Ogontz Lunch Club for Women in Chicago but actually implemented
in 1891 at the Kansas City YWCA
2. 1885: A New York Restaurant, the Exchange Buffet, introduced self-service
3. 1893: During the Chicago World’s Columbian Exposition, John Kruger Chicago
restaurateur called his place the Spanish word for coffee shop “cafeteria” using
the self-service menu and style to attract as many customers as possible
This style of eatery soon caught on. In 1905, they could be found across
the country as far as California. In Los Angeles, a woman by the name of Helen
Mosher opened her simple restaurant downtown. Here, people could pick their
own food, place it on trays and carry it back to their tables. As for company
cafeterias – the first cafeteria management companies were the owners
themselves. The first known was American firm to do so was the Plymouth
Cordage Co. In 1902, this Plymouth, Massachusetts Corporation not only
managed their own employee cafeteria, they had built a structure to house
the kitchen, the cafeterias (2) and even a recreational facility. By 1905,
this was becoming common practice for companies as they moved away from sit-
down dining.

BASIC CONCEPT IN CATERING AND CAFETERIA MANAGEMENT

Cafeteria, self-service restaurant in which customers select various

dishes from an open-counter display. The food is usually placed on a tray, paid
for at a cashier’s station, and carried to a dining table by the customer. The
modern cafeteria, designed to facilitate a smooth flow of patrons, is particularly
well adapted to the needs of institutions—schools, hospitals, corporations—
attempting to serve large numbers of people efficiently and inexpensively. In
addition to providing quick service, the cafeteria requires fewer service personnel
than most other commercial eating establishments.
Catering is food prepared by professionals to be served to a group of
people at a designated place for a designated time and fee. Although catering
has been considered a “service for the wealthy,” it is now in demand for many
occasions.

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 Food service is a large industry which deals with the preparation and
service of food outside the home. Catering a wedding, establishing a restaurant,
and running a cafeteria are all forms of this service
Fast food refers to food that can be prepared and served quickly. It can
come from many places: sit-down restaurants, counter service, take-out, drive-
thru, and delivery. Fast food is popular because the food is inexpensive,
convenient, and tastes good. However, fast food is often made with cheaper
ingredients such as high fat meat, refined grains, and added sugar and fats,
instead of nutritious ingredients such as lean proteins, whole grains, fresh fruits,
and vegetables. Fast food is also high in sodium (aka salt) which is used as a
preservative and makes food more flavorful and satisfying.
Menu is the statement of food and beverage items available or provided
by food establishments primarily based on consumer demand and designed to
achieve organizational objectives. It represents the focal point around which
components of food service sytems are based. The menu is designed carefully
what the outlet wants to cater for, keeping in mind the type of clientle. The main
advantage of a well-planned menu is that it leads to consumer satisfaction. It also
helps to motivate the employees for a responsible and successful service.
F&B Services – Definition Food and Beverage Services can be broadly
defined as the process of preparing, presenting and serving of food and
beverages to the customers.

1.5 Activities
Activity Sheet 1.1

Answer the following questions/Do the following activity/s

1. Create a history timeline of cafeteria.

Note: Your output/answer will be rate according to the following rubrics.

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Activity Sheet 1.2

A. Read the statement carefully and write the correct word being
describe.
____ 1. “Self-service restaurant”.
_____ 2. Process of preparing,presenting and serving food and beverage to the
customers.
____ 3.Statement of food and beverage available.
____ 4. Food that can be prepared quickly and easily and is sold in restaurants
and snack bars as a quick meal or to be taken out.
_____5.the provision of food and drink at a social event or other gathering,
typically as a professional service.

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 Lesson 2

2.1 Food Knowledge

2.2 Learning Objectives

At the end of this lesson the students should be able to

A.Identify tools and equipment used in cafeteria and catering services.

B.Familiarize the different cooking terms

2.3 Introduction

Caterers cannot start their business without tools, equipment and therefore, you
should be able to identify and use the tools and equipment for the specific jobs in the
business.

2.4 Content

Tools and equipment are important items needed for catering because in
catering food is prepared, cooked and served. These tools and equipment increase
efficiency and save time. here is a list of some of the most common equipment and
items for catering businesses.

Kitchen Tools and Equipment

BUFFET TABLE SUPPLIES

The buffet table is where most of the action will happen during the event. This is
where most of your large pieces of equipment will be placed, and where your base
of operation will be during the event.

Warming trays/ Chafing dishes – these keep your food warm and presentable
during the service. Have enough trays to accommodate the number of viands a
client can order in a service.
Serving dishes – Food like salad, desserts, and other finger foods do not belong
to chafing dishes, so make sure you have decorative serving dishes for them.
Glass pitchers – It is recommended that each of your servers have one water
pitcher available to them so they can readily serve.
Serving tongs and spatulas – make sure that these are long and sturdy enough

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not to break or fall inside your chafing dishes when people are scooping food.
Assorted decorations – the buffet table serves two purposes in an event: to
hold food, and to serve as side decoration. Be creative in coming up with your table
decorations. Some even have small electric-powered fountains, or large bouquets.

DINNER TABLE SUPPLIES

Dinner tables will require different sets of supplies for catering businesses.These
supplies will require a bit of storage as you will be keeping quite a number of them to
accommodate different occasions and themes.

Different types of plates and bowls – There is the dinner plate, the bread plate,
and a lot of other plates and bowls that are used for different food. You don’t need
to purchase all types of them, but at least have plates and bowls for the main dishes,
soup, and dessert.
Baskets – these are usually used to serve bread, as well as a decoration piece
itself. Buy different sizes to cater to varying number of guests, and different decorative
styles.
Silverware – Familiarize yourself with the different silverware, and always bring
more than the expected number of people in your catering service.
Glassware – Just like silverware, different glasses have different purposes.
Stock up on the most common types for different occasions.
Napkins – If you are strict on your budget, you can have white generic napkins
for your stock; but having different colors and designs to match your clients’ themes or
your available linens would look a lot better!
Linen – this includes table cloths and cloths for stage decoration. Buy different
colors to match your clients’ themes.
Tables and chairs – plastic tables and chairs would do for small scale caterers
since you will be skirting them anyway, but for medium to high end, it is recommended
to have the likes of tiffany chairs.
Different table centerpiece decorations – You can use flower vases, balloons,
or tall candles as table centerpieces. You don’t need to have a wide variety of supplies
as long as you can be creative in remodeling them for the occasion.

CONSUMABLE SUPPLIES

Catering services nowadays almost always provide stage and table designing, if not, at
least the catering area. Designing will require you creativity, skills, and also a lot of
these supplies.

• “T” pins or Corsage pins – these are the small pins that you use for table
skirting and stage design. You will always need a few hundred pieces of these pins
as you are guaranteed to lose a lot of them in every catering service you conduct no
matter how careful you are in retrieving them. Do not worry as these are cheap
and can easily be bought in volumes.
• Thumb Tacks – Similar to T- and corsage pins, you will always need a large
number of supply of thumb tacks to use for stage decorations, and also a
replacement for the pins should you run out of them.

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 • Trash bags – trash bags will be used to dispose leftovers quickly. Some also
use trash bags to hold balloons and other decorations together when bringing them to
the event before setting up. Always have trash bags ready during a catering service as
it is your duty to keep the catering area spotless and appetizing.
• Tin foil – In every catering, there will always take-outs. Be ready to whip out
rolls of tin foils and small plastics or paper bags.
• Hand sanitizers and alcohol – You and your people will be handling food
throughout the service. Sanitation must be one of the top priorities you and your
people must observe at all times.

Food Preparation Equipment

Chef’s knife –A chef’s knife is undoubtedly the most versatile of knives. You’ll be
able to use it for the bulk of your basic cutting, slicing, and chopping needs.
Paring knife – A small pointed blade about 2 to 4 inches in length used for
trimming and pairing fruits.
Bread knife-to slice bread.
Chopping/cutting board(s) -on which to place material for cutting
Kitchen shears/scissors -The main uses for kitchen shears are the most
obvious ones: snipping herbs, cutting open food packaging, and breaking down
poultry.
Kitchen scales – essential for baking, but also good if you’re wanting to control
your portion sizes
Measuring spoons and cups -measuring dry or liquid ingredients
Colander/pasta strainer – use this to wash vegetables and other large objects
before preparing. You can also use these to drain boiled produce and pasta once
cooked.

Cooking Equipment

Frying pan/skillet -fry a variety of ingredients.

Baking sheet -to remove and catch any overflowing food that occurs during the
cooking process.
Spatula – this is great for removing food from frying pans/skillets.
Roasting tin – this high-sided tin is great for roasting things in, as it lets the
juices gather at the bottom
Oven gloves – these will help prevent nasty burns when removing things from
the oven

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Definition of Cooking Terms
Al dente Literally, “to the tooth”; refers to an item,
such as pasta or vegetables, cooked until
it is tender but still firm, not soft.

Bard or Barde To top or cover meat with layer of fat like

bacon or salt pork slices usually in
roasting

Baste To moisten food during cooking with pan

drippings, sauce, or other liquid. Basting
prevents food from drying out.

Carre(car ray) A cube measuring 1/4 to 1/2 inch

Concasser(kon kass ay) to cut into rough but even-sized

particles,as in making a mirepoix

Deviled Meat, poultry, or other food seasoned

with mustard, vinegar, and possibly other
seasonings, coated with bread crumbs,
and grilled.

Dust Lightly coating with a powdery ingredient

such as flour or confectioners’
(powdered) sugar.

Griddle A heavy metal surface, which may be

either fitted with handles, built into a
stove, or heated by its own gas or electric
element. Cooking is done directly on the
griddle.

Parcook To partially cook an item before storing or

finishing by another method; may be the
same as blanching.

Pasteurization A process in which milk products are

heated to kill microorganisms that could
contaminate the milk.

Zest The thin, brightly colored outer part of

citrus rind. It contains volatile oils, making
it ideal for use as a flavoring.

2.5 Activities

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Activity Sheet 2.1

Direction: Read and understand the given statement/definition of food

preparation,cooking and technical terms below.Give the correct term and classify them
whether “food preparation terms”, “cooking terms” or “technical terms “ by providing
three columns on your answer sheet.

1. To moisten food during cooking with pan drippings, sauce, or other liquid
2. 2.to cook pasta or vegetable until firm to bite yet tender
3.to slice very thinly
4.To reduce hard food materials to fine powder like coffee spices to mince meats.
5.to break or pull apart a food material like poultry,fish,meat
6.to brown meat surface by exposing to extreme heat in a pan or oven before cooking at
low temperature.
7.to cook by dry,direct heat from above
8.to heat sugar until it is liquefied and eventually turns brown
9.to cut pieces into no specific size and shape.
10 to remove the outer covering of a vegetable or fruit using knife
11.to beat in a rapid motion to incorporate air causing expansion
12.A dining system where the guests serve themselves. Popular with a large number of
guests and a small number of workforce.
13.A sit-down meal served on the occasion of a formal or informal event such as a
wedding party or a conference.
14Plates, dishes, cups, and other similar items, especially ones made of glass,
earthenware, or china clay.
15..A set of tables allocated to waiters in the F&B Services establishment.

Activity Sheet 2.2

Name the following kitchen tools/equipment.

1.__________ 2. ___________ 3.___________

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4.__________ 5.____________ 6.___________

7. ___________ 8.____________ 9.___________

10. _________

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 Lesson 3
3.1 Food Service

3.3 Lesson Objectives

At the end of this lesson the students should be able to;

1.Enumerate the different types of Food Service
2.Describe the different classification of Food Service

3.2 Introduction

Food service has a number of different styles of service. Style of service should
be selected based on the type of food being served. There are various methods in
which the service of the food can be done on the guest table.

3.4 Content

The state has paid great attention to the development of food services since the
first days of Soviet power. Many restaurants and taverns were converted into
community dining rooms for workers and their families.

Tradition and Culture

Religious
Globalization Practices

Development of
Food Service Industrial Development
Technological
Advancement

Social and Economic Changes

Figure 1 Factors Influencing Development of Food Service

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 New Trends in Food Service
Keeping up with trends in food service can be a headache. With the ever
changing needs of your customer base, it’s important that you not only work to serve
your customer’s needs but that you set yourself apart from your competition. Below
we’ve curated a listing of resources for trends in the food service industry to help you
help your customers in faster, safer, and more efficient ways. We are constantly adding
to this resource, so be sure to check back in with us throughout the year for updates on
new trends in the food service industry.

Globalization of cuisines

As the world becomes more globalized, so do the cuisines traditionally

associated with different cultures. People now come into contact with different cuisines
and are increasingly combining foreign flavours with recipes traditionally related to their
own culture. The result is fusion food – dishes resulting from the combination of two or
more cultural cuisines. Indo-Chinese food, such as some types of sweet and sour and
chopsuey dishes, was originated by Chinese migrants living in Kolkata, India.

Technology Advancement

Technology has had a positive impact within every facet of our society.
From improving how we go about our everyday lives to specifically how we grow,
process, and buy our food. What's more it has ultimately answered our insatiable
demand for convenience.

TECHNOLOGY ENHANCES CUSTOMER EXPERIENCE

Order ahead apps have definitely changed the customer dining experience
and provide the ultimate in customer convenience. These mobile tools allow
consumers to view a restaurant’s menu anywhere and place an order so that it's
ready when they arrive.

And this technology has benefitted restaurant owners, too - giving them
more time to prepare food and the ability to increase table turnover. Also, since
most pre-order apps have online payment features, restaurant owners can sell
their meals in advance. All these result in better customer experience, and of
course, improved business operations.

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TECHNOLOGY MAKES THE LIVES OF FOOD BUSINESS OWNERS MUCH EASIER

According to Stephen Dutton, a food service analyst at Euromonitor

International, today’s technology is transforming a restaurant’s concept of
customer service. “Technology is replacing the service elements that defined
more traditional restaurants,” he says. “Many new restaurant concepts feel they
must leverage technology to remain relevant to younger consumers who have
grown up in a more tech-enabled environment.”

As revealed in Toast's 2017 Restaurant Technology Industry Report, 95%

of restaurant owners agree that technology really does improve their business
efficiency. Most of them now believe that technology tools like POS
systems, ordering and payments platform, mobile applications can streamline
their processes and simplify their work lives.

TECHNOLOGY PROVIDES ULTIMATE CONVENIENCE

Delivery apps such as Foodora, UberEats, and Deliveroo are becoming

more and more popular now as consumers lead busier lifestyles. This type of
technology has provided them with ultimate convenience enabling them to order
food anytime and anywhere, and have it delivered straight to their door.

Sus tainable Practices

Sustainability is a growing concern across the food service supply chain.

Suppliers, distributors, and operators all recognize the need to contemporize their
appeal, incorporate environmentally responsible initiatives, and communicate
operational changes to their customers, all while maintaining their budgets in the face of
rising food costs. Keep in mind, sustainability is a broad term, leaving operators to
determine which “green” programs best fit their brand, while others are addressing
employee wage concerns and incorporating fair trade products on their menu. The
“people”, the “planet”, and the “plate” are all part of a sustainable culture, and while it is
not an easy task to address the multifaceted goal of “sustainable practices” it is a trend
that cannot be avoided and is only growing more critical. • Consumers and operators
both ranked food safety, a quality work environment, and health and wellness among
their top 10 concerns. • Operators also consider profitability and energy efficiency to be
top concerns, while consumers were more interested in community involvement,
recycling and animal welfare. • Less than one-third of consumers believe that food
service is adequately addressing environmental and sustainable challenges properly,
yet 60% of operators believe that consumers desire sustainable initiatives, yet are
unwilling to pay a price premium for them. Manufacturers and food service

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establishments alike must consider how they can best meet demands within the
industry, maintain customer expectations, and demonstrate responsibility to our planet.

Home Meal Replacement

The Home Meal Replacement (HMR) sector has been growing rapidly in the food
industry. Due to the conveniences that the HMR product offers, the target consumers
are generally busy workers and/or individuals who live alone
Many food retailers perceive home meal replacements (HMR) or meal solutions as
major opportunities for sales growth. These fully- or partially-prepared foods appear to
solve growing consumer needs: lack of time, lack of skill, and lack of desire to prepare
food.
The term “home meal replacement,” or HMR, was coined in response to the trend
away from the kitchen and towards a more efficient means of consumption. The
phenomenon of time poverty, spurred by a time-is-money mindset, has been a
significant driver in raising the opportunity cost of home cooked meals.

Challenges of Food Service Industry

1. Upholding safety standards

The world has been living with Coronavirus through most of 2020, and,
unfortunately, the pandemic shows little sign of abating, especially in the early months
of 2021. Ensuring that safety standards are upheld in the industry is crucial to
maintaining the high level of trust that consumers have in food manufacturers presently.
This includes making sure that both the food on our plates is safe to eat and that the
people who made it are looked after too.

2. Dealing with constant shutdowns

Restaurants have perhaps had to adapt the most during 2020, with many forced
to transform from a bustling dining room into a takeaway overnight. This has raised
particular concerns when it comes to providing sufficient allergen information to
customers. Quite simply, there is not that safety net of physical interaction to double
check that a certain dish does not contain nuts, for example.

3. Food fraud

Aside from the fairly obvious supply and logistics issues the pandemic has
presented, the conditions brewed by COVID-19 gave (and still is giving) ample
opportunity for food criminals. A surge in demand coupled with economic downturn for
some meant the priority was getting food on shelves and tables as cheaply as possible,
opening the door for disingenuous operators to move in.

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5. Plant-based marches on

The last few years have seen a marked increase in the amount of people opting
for at least a partial plant-based diet, and this rise is showing little sign of slowing down.
Mike Wystrach, Founder & CEO of Freshly (a prepared meals provider) sees a slight
shift in terms of whether consumers opt to go fully plant-based in their diet or not.

Classification of Food Service

Different Types of Food and Beverage Services in Hotels | Restaurants

There are many different types of food and beverage service types or procedures, but
the major category of the food service is

1) Plate Service is probably the most elegant way to serve your guests. The guests
stay seated at the table and are served course by course.
2) Cart french Service The food is prepared and assembled at table side. The guests
select food from the cart while sitting at their tables and are later served from the right. It
is offered for small groups of VIPs. Banquet French Service − The food is prepared in
the kitchen.
3) ENGLISH SERVICE /SILVER SERVICE/ PLATTER TO PLATE SERVICE- It is a
technique of transferring food from a service dish to the guest's plate from the left. Food
is placed in the serving platters by the chef and transferred on to the plate to the guest
by the waiter.
4) Buffet Service is a style of food service in which the verities of ready food dishes
are displayed according to the sequence on the table either hot or cold and Guest's
serve those foods themselves”
5) Family style service.Family-style dining—sometimes referred to as “large-format
dining”—is when food is served on large platters meant for sharing, rather than as
individual plates. Diners serve themselves from the food platters.

Seven Rules in Service

The Seven Rules of Excellent Dining Service

1. Serve women before men.

An exception would be in the presence of children. In this case, the children would have
to be served first, followed by the women, and lastly, the men.
2. Serve food from the left side of the guest with the service staff's left hand.
Service should proceed in a clockwise direction for ease of movement and efficiency on
the part of service staff.

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 3. Serve beverages from the guest's right hand with the service staff's right hand.
Alcoholic beverages should be placed on a cocktail napkin placed in from of the guest.
It there is a meal before the guest, the beverage should be placed above the knives and
spoons on the right side of the guest.
4. Bring all of the guests' food at the same time. Unless requested otherwise.
The manager should device a means for the guests to be served at the same time.

5. Remove dirty plates only when the guests are finished with their meal.

6. Never scrape of stack dirty dishes on the guest's table.

7. Clear dirty dishes from the right side of the guests with the service staff's right
hand.The proper way to remove dishes from the table is to first removed the dirty
silverware with the right hand, to be transferred to the left hand, followed by the dirty
plate in the same manner; moving in a clockwise direction, the next guest's silverware
and plate will be removed.

3.5 Activities

I. Direction: Choose two of the following topics about trends in food service,On your
answer sheet write atleast 7 sentences on topics you choose about how this trend
affected the food choices of you and your family.

1. Globalization
2. Technological Development
3. Sustainable practices
4. Home Meal Replacements

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II. Answer the following questions.

1.How much responsibility does food service industry have for the nutritional health of
its patron?
2. Are you in favor to sustainable practices?why or why not?
3.Choose one type of service then discuss what it is all about,its advantages or
disadvantages and why to choose it.Do it on your answer sheet.

Your answer will be rated using the rubrics below.

I. Answer the following questions.Write your answers in your answer sheet.

1. Based from the figure 1 how the factors affect the food service system?Cite a
common situation happened in our country.
2. Discuss the types of food service system
3. What food service trends might we see in the future and what factors affect food
service trends.

3.6 Suggested Readings

1.Cafeteria and Catering Management by Karlo Cruz

2.A practical Guide: Food Service and catering Management: The Maya Kitchen

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 Summary

The food service industry encompasses any establishment that serves food to
people outside their home. This includes restaurants, carryout operations, cafeterias,
university dining halls, catering and vending companies, hotels and inns, and rehab and
retirement centers.

All sectors of the food and beverage service industry in a major way. The
prospects for catering look great because in the future also people, whether at home or
at their workplace, will be dining out.

The food and beverage service industry is different from other industries in
satisfying the needs of customers. It satisfies one of the most important physiological
needs of the consumers, that is, hunger and thirst. The need is satisfied for a very short
period of time, after which that physiological need arises again which has to be met.

With globalization, faster communication, and transportation, improvement in

food processing technology, catering education in India, changing food habits,
increased number of an educated population and working class, and positive
government policies, the foodservice industry in our country is poised for a major
expansion.

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POST TEST
I. Read each item carefully. Choose and write the correct answer in your answer sheet.
DO NOT WRITE ANYTHING IN THE MODULE!

1. Sorbet is a:
a) mild herb used in making stuffings
b) refreshing water ice served midway through a banquet
c) cold sauce served with globe artichokes
d) continental smoked sausage

2. In which form of food service does the customer help himself from the dish held by a
waiter:
3. a. la carte b) family
c) ala Russe d) banquet

3.Food and beverage is a general term used in

a) Serving b) Catering
c) Hospitality d) None of the above
4. At which stage of food service should pre-dinner drink glasses be removed?
a) after the bread has been eaten
b) just before the main course is served
c) after wine has been ordered for the table
d) when the drink is finished
5. The term “catering” refers to:
a) setting up a banquet operation b) serving a banquet operation
c) selling a banquet function d) all of these
6.What is the other name for plate service?
a.French Service c.American service
b.Family Style Service d.Russian Style Service

8. What do you call a well-seasoned stock?

a. Bouillon b.boil c.broth d.broil
9.What do you call the part of food service industry,and involves the planning and
organization of food and beverage service for various types of events?
a. Catering Management c.Food Industry
b. Oriental Buffet d.International Buffet
10.Which of the following is not included in the cooking terns?
a.Chop b.blend c.skewer d.broil
Romans 12:11-12 — Continue With Your Hard Work, It Pays In The End

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REFERENCES:

1. https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_
services_terminology.htm
2.Catering Management, 3rd Edition -https://kupdf.net> download>cater…
3.HRIM 406 Catering and Banquet Management https://www.iup.edu > Downl PDF
4.Banquets and Outdoor Catering IHM Notes – https://www.ihmnotes.in >Docs PDF
5.Catering Management by Wily 4th Edition (www.wily.com)
6 Catering and Food Service Management – NCERT -https://ncert.nic.in>lehe104
7. Cafeteria and Catering Management by Karlo Cruz
8. A practical Guide: Food Service and catering Management

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