Batangas State University

The National Engineering University

Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

GROUP REPORTING EVALUATION FORM

CRITERIA 5 4 3 2 1
Utilization of time
• Used the available time to deliver information?
• Or needed more time?
• Or finished in short time?
Mastery of the subject
• Covered the main points of the subject
• Depth of commentary
Organization of Visual Aids
• Slides organization (specific style)
• Clear slides (readable)
• Transitions from a point to another
• Audio, video, etc. (if applicable)
Communication With Audience
• Spoken, (not just read from slides)
• Able to answer audience questions
• Attracts the audience attention
• Manage the class during the presentation
OVERALL IMPRESSION
• Very interesting / very boring
• Pleasant / unpleasant to listen to
• Attracts the audience attention
• The clarity of team members’ participation
(effort)
TOTAL

E
 Peer Evaluation for the ANY GROUP OUTPUT ND204 LAB EXERCISES
NAME: SECTION: DATE:
GROUPMATE TO BE EVALUATED:

Criteria 5 4 3 2 1
Initiative
Attendance
Contribution
Professionalism
Overall

GROUPMATE TO BE EVALUATED:

Criteria 5 4 3 2 1
Initiative
Attendance
Contribution
Professionalism
Overall

GROUPMATE TO BE EVALUATED:

Criteria 5 4 3 2 1
Initiative
Attendance
Contribution
Professionalism
Overall

GROUPMATE TO BE EVALUATED:

Criteria 5 4 3 2 1
Initiative
Attendance
Contribution
Professionalism
Overall

GROUPMATE TO BE EVALUATED:

Criteria 5 4 3 2 1
Initiative
Attendance
Contribution
Professionalism
Overall

GROUPMATE TO BE EVALUATED:

Criteria 5 4 3 2 1
Initiative
Attendance
Contribution
Professionalism
Overall
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

Exercise no. 1: OVERVIEW AND TRENDS IN THE FOODSERVICE INDUSTRY

I. OBJECTIVES:
1. Discuss the historical development of the different types of foodservice establishments.
2. Differentiate the types of foodservice systems; and
3. Identify factors affecting growth and distinct features of successful foodservice industry globally and
locally

II. KEY WORDS AND CONCEPTS: Define each concept. Cite references.

• commercial • foodservice system • Cook-serve method

foodservice • Robert Owen • cook-chill method
• non-commercial • Ellen Richards • cook-freeze method
foodservice • National School Lunch • freeze-dried method
• Institutional foodservice Act • Blast freezer
• contract foodservice • Alexis Soyer • meals-on-wheels
management • Canterbury Abbey program
• self-operated • Northumberland • vending machine
foodservice Household Book
• Horn and Hardart

III. PROCEDURES:

A. ORAL GROUP REPORTING

1. Research and report on the history and development of any one of the following:

A. School foodservice
B. college and university foodservice
C. hospital and other health care center foodservice
D. Industrial and business foodservice
E. Transport foodservice (airlines, cruise liners, trains, etc.)
F. Restaurants and hotels
G. Recreational facilities (theme parks, theatres, movie houses)
H. Correctional facilities foodservices
I. Vending operations

2. Observe 3 different foodservice establishments. Describe the features and factors that contribute to their
success. Present the results as follows:

Name of establishment:

Location:

Type of foodservice:

Clientele:

Features/factors contributing to its success

B. INDIVIDUAL REPORTS

1. Describe and give the rationale for use, advantages and disadvantages of each type of foodservice
system. Present the results as follows: (GIVE ONLY ONE)

TYPE RATIONALE DESCRIPTION ADVANTAGES DISADVANTAGES

2. Report five trends in the foodservice industry whether globally or locally. Trends should be
related to any type of establishment or foodservice system. Attach/cite references used.

References:

McCool, A.C., smith, AF and Tucker, D.L. 1994. Dimensions of non-commercial foodservice management.
New York: Van Nostrand Reinhold

Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009. Perdigon,

G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.

Perdigon, G.P and Corazon F. Gatchalian.Fundamentals of Foodservice Systems Management. 2004.

HNF 131 Handouts.UPLB.2003.

 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

NAME: DATE SUBMITTED:

SECTION: SCORE:

Exercise no. 1: OVERVIEW AND TRENDS IN THE FOODSERVICE INDUSTRY

ANSWER SHEET
PART A: Definition of terms
KEY WORDS AND DEFINITION
CONCEPTS
commercial foodservice

non-commercial
foodservice

Institutional foodservice

contract foodservice
management

self-operated foodservice

foodservice system

Robert Owen

Ellen Richards

National School Lunch Act

Alexis Soyer
Canterbury Abbey

Northumberland
Household Book

Horn and Hardart

Cook-serve method

foodservice system

cook-chill method

cook-freeze method

freeze-dried method

Blast freezer

meals-on-wheels program

vending machine
 NAME: DATE SUBMITTED:
SECTION: SCORE:

PART B: Describe and give the rationale for use, advantages, and disadvantages of each type of foodservice
system. Present the results as follows:
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 2A MENU PLANNING

I. Objectives:
1. Plan different type of menus
2. Evaluate menus according to principles of proper menu planning

II. KEY WORDS AND CONCEPTS: Define each concept. Cite references.

Menu changing menu cycle menu

menu pattern selective menu a la carte menu
menu/meal plan limited/semi- selective menu table d’hote menu
food guide pyramid non-selective menu du jour menu
static/set menu single-use menu continental menu

III. PROCEDURES:

A. Individual Activity:

1. Plan a complete menu plan using a Filipino menu pattern for college students for one week (7days)
observing the principles and steps in the mechanics of menu-planning.

DAY BREAKFAST LUNCH DINNER

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

2. Research on relative market share/or growth share mix. Report in class. (Food Service Related - BY
GROUP)

References:

Fajardo, Rachel C. 1977. Handbook in Quaantity Cookery. NDAP. Merriam School and Office Supplies.

Knight, J.B. and Kotchevar, L.H. 1989. Quantity Food Production Planning and Management, 2nd edition. New
Jersey: Prentice Hall, Inc.

Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009. Perdigon,
G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.

Perdigon, G.P and Corazon F. Gatchalian. Fundamentals of Foodservice Systems Management. 2004. HNF 131
Handouts.UPLB.2003.
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

NAME: DATE SUBMITTED:

SECTION: SCORE:

EXERCISE NO. 2A MENU PLANNING

ANSWER SHEET
PART A: Definition of terms
KEY WORDS AND DEFINITION
CONCEPTS
Menu

menu pattern

menu/meal plan

food guide pyramid

static/set menu

changing menu

selective menu

limited/semi- selective
menu

non-selective menu

single-use menu
cycle menu

a la carte menu

table d’hote menu

du jour menu

continental menu
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 2B QUANTITY MENU PLANNING

I. OBJECTIVES:
1. Plan different type of menus
2. Evaluate menus according to principles of proper menu planning;
3. Design a menu card/board for a specific foodservice establishment.

II. PROCEDURES:

A. Oral Group reporting with group written reports

1. Cycle menu
• Plan an original one-week nonselective cycle menu (regular diet) for a 200-bed capacity
hospital
• Request from the chief dietitian of your assigned hospital a copy of their cycle menu.
• Evaluate the menu in letter b using a set of criteria in menu evaluation. Use a one week
menu sample for discussion
2. Ala carte/ Static menu or Set Menu
• Obtain a copy of menu from any chain restaurant.
• Evaluate and present the menu
3. Table d’ hote Menu
• Obtain a copy of a set of table d’ hote menu from any hotel, fine dining restaurant or
airline.
• Evaluate and present the menu
4. Single-use menu for catering and banquet services
• Plan an original buffet singl-use menu good for 200 guests for a wedding, baptism,
birthday or any special occasion.
5. Design and submit a sample menu card/board for any of the following:
• Hospital cafeteria (ala carte)
• Airline (selective)
• Restaurant (selective)
• Special occasion (single-use)
• Hotel (table d’ hote)
• Fast food (semi-ala carte)

References:

Fajardo, Rachel C. 1977. Handbook in Quaantity Cookery. NDAP. Merriam School and Office Supplies.
Knight, J.B. and Kotchevar, L.H. 1989. Quantity Food Production Planning and Management, 2nd edition.
New Jersey: Prentice Hall, Inc.
Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009. Perdigon,
G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.
Perdigon, G.P and Corazon F. Gatchalian. Fundamentals of Foodservice Systems Management. 2004. HNF
131 Handouts.UPLB.2003.
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 3. PURCHASING

I. OBJECTIVES:
1. Describe and differentiate the various methods in purchasing used in foodservice industry.
2. Prepare purchasing documents (specifications)

II. KEY WORDS AND CONCEPTS: Define each concept. Cite references.

Purchasing
Food specifications
Formal buying method
Informal buying method

III. PROCEDURES:

A. Oral Group reporting with individual written reports

• Research and report on the following:
• Market forms and classifications
• Product specifications
• Purchasing methods and procedures
• Code of ethics in purchasing

References:

McCool, A.C., smith, AF and Tucker, D.L. 1994. Dimensions of non-commercial foodservice
management. New York: Van Nostrand Reinhold

Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009.
Perdigon, G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.

Perdigon, G.P and Corazon F. Gatchalian.Fundamentals of Foodservice Systems Management. 2004.

HNF 131 Handouts.UPLB.2003.
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

NAME: DATE SUBMITTED:

SECTION: SCORE:

EXERCISE NO. 3. PURCHASING

ANSWER SHEET
PART A: Definition of terms
KEY WORDS AND DEFINITION
CONCEPTS
Purchasing

Food specifications

Formal buying method

Informal buying method

 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 4: RECEIVING, STORING, AND ISSUING

I. OBJECTIVES:
1. Discuss foodservice practices and procedures in receiving, storing and issuing

II. KEY WORDS AND CONCEPTS: Define each concept. Cite references
FIFO Receiving
LIFO Issuing
Sanitation
III. ROCEDURES:

A. Oral Group reporting with written reports

1. Research and report on the following:

• Receiving process
• Storing process
• Issuing process
• Control forms and records
• Inventory management
2. Visit a hospital and observe the receiving, storing and issuing process. Provide documentation
(photos, record/video) (per group).

References:

McCool, A.C., smith, AF and Tucker, D.L. 1994. Dimensions of non-commercial foodservice management. New
York: Van Nostrand Reinhold
Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009. Perdigon,
G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.
Perdigon, G.P and Corazon F. Gatchalian.Fundamentals of Foodservice Systems Management. 2004. HNF 131
Handouts.UPLB.2003.
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

NAME: DATE SUBMITTED:

SECTION: SCORE:

EXERCISE NO. 4: RECEIVING, STORING, AND ISSUING

ANSWER SHEET
PART A: Definition of terms
KEY WORDS AND DEFINITION
CONCEPTS
FIFO

LIFO

Sanitation

Receiving

Issuing
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 5: PRODUCTION SCHEDULE AND PORTION CONTROL

I. OBJECTIVES:
1. Analyze the production Schedule of a hospital foodservice
2. Explain the importance of portion control in the hospital dietary tray line

II. KEY WORDS AND CONCEPTS: Define each concept. Cite references.
Production schedule Standard Portion size
Production meeting Portion Control
Production control Portion control guide
Ingredient assembly Portion control servers

III. PROCEDURES:

A. Hospital activities:
• Obtain/ copy one day’s production schedule/assignments of three employees in the dietary
department.
• Observe if the schedule is followed. Interview the employees and ask their comments or
problems with regards to their schedule. (Record/video documentation).
• Rewrite the hospital's production schedule using the attached worksheet (Worksheet A)
• Observe the trayline for one meal (regular diet). List the menu items served and their portion
sizes. Observe the types of portion servers used.
B. Laboratory Activities:
• Prepare a portion control guide for one-week hospital menu you did in Exercise 2. Use
the attached Worksheet B.

References:

McCool, A.C., smith, AF and Tucker, D.L. 1994. Dimensions of non-commercial foodservice
management. New York: Van Nostrand Reinhold
Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009.
Perdigon, G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.
Perdigon, G.P and Corazon F. Gatchalian.Fundamentals of Foodservice Systems Management. 2004.
HNF 131 Handouts.UPLB.2003.
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines
College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

NAME: DATE SUBMITTED:

SECTION: SCORE:

EXERCISE NO. 5: PRODUCTION SCHEDULE AND PORTION CONTROL

ANSWER SHEET
PART A: Definition of terms
KEY WORDS AND DEFINITION
CONCEPTS
Production schedule

Production meeting

Production control

Ingredient assembly

Production schedule

Production meeting

Production control

Ingredient assembly
Person-in- charge Menu Items to Quantity to Directions/Advanced preparations done Leftover (LO) if any Other Cleaning Remarks/Problems

Meal:
Prepare prepare (if any) assignments encountered
Name of Hospital:
WORKSHEET A

Meal Count/Census:
Date:_________________
EXERCISE NO. 5: PRODUCTION SCHEDULE AND PORTION CONTROL
 WORKSHEET B
Name of Hospital: Date:
Meal: Meal Count/Census:
PORTION CONTROL GUIDE (for hospital tray line)
Portion Server Used
Portion Size (regular diet)

Meal: Breakfast:
Menu Items

Dinner:
Lunch:
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines

College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 6: QUANTITY COOKERY PRINCIPLES, METHODS AND TECHNIQUES

I. OBJECTIVES:
1. Explain principles of cooking in quantity for the different food items
2. Compile recipes demonstrating quantity cookery principles
3. Demonstrate quantity cookery on selected menu items

II. KEY WORDS AND CONCEPTS: Define each concept. Cite references.
Boiling Stir-frying Infrared
Baking Simmering Cooking
Blanching Stewing Barbecuing
Roasting Steaming Microwave
Braising Sauteing cooking
Grilling Baking Broiling
Poaching Quartz cooking

III. PROCEDURES:
A. INDIVIDUAL ACTIVITY: (DRAW LOTS)
1. Discuss the principles, techniques and methods in quantity cookery of any of the following:
a. Appetizers, canapes, hors d’ h. Vegetables and fruits
oeuvres, relishes i. Salads and salad dressings
b. Stocks and Soups j. Breads and rolls
c. Sauces, gravies and dips k. Pies and pastries
d. Meat (beef, pork, lamb, etc.) l. Cakes
e. Poultry (chicken, duck, m. Sandwiches
turkey, etc.) n. Cereals, noodles and pasta
f. Fish and seafood o. Native delicacies (kakanin)
g. Eggs. Milk. Cheese and other p. Cocktail drinks, chocolate
dairy products drinks, coffee and tea

B. GROUP ACTIVITY
1. Submit 5 sample recipes (in quantity) with pictures under the food group you have picked.
Recipes should be good for 50 servings (minimum).
2. COOKING DEMONSTRATION (by group)
a. Prepare in class 1 recipe from your group demonstrating quantity cookery
principles and techniques.
b. Share finished product in class.
c. You may also sell excess portions.
References:
McCool, A.C., smith, AF and Tucker, D.L. 1994. Dimensions of non-commercial foodservice management. New
York: Van Nostrand Reinhold
Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009. Perdigon,
G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.
Perdigon, G.P and Corazon F. Gatchalian.Fundamentals of Foodservice Systems Management. 2004. HNF 131
Handouts.UPLB.2003.
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines

College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

NAME: DATE SUBMITTED:

SECTION: SCORE:

EXERCISE NO. 6: QUANTITY COOKERY PRINCIPLES, METHODS AND TECHNIQUES

ANSWER SHEET

PART A: Definition of terms

KEY WORDS AND DEFINITION

CONCEPTS
Boiling

Baking

Blanching

Roasting

Braising

Grilling

Poaching

Stir-frying

Simmering

Stewing

Steaming

Sauteing

Baking

Infrared Cooking

Barbecuing

Microwave cooking

Broiling

Quartz cooking
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines

College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 7: FOOD ASSEMBLY, DELIVERY AND SERVICE SYSTEMS

I. OBJECTIVES:
1. Describe the assembly, delivery and service systems in a selected hospital.
2. Draw layout of the hospital tray line and individual patient tray.
3. Recommend ways to improve the quality and efficiency of such systems.

II. KEY WORDS AND CONCEPTS: Define each concept. Cite references.
Decentralized subsystem Cook-chill tray line
Centralized delivery-service system Cook-serve trayline (circular/parallel)
Decentralized delivery-service system Waiter service
Assembly process Tray service
Portable meals Insulated trays with covers
Self-service Drive-thru pick-up service
Scramble system Fixed/built-in equipment
Traditional cafeteria Portable equipment
Meals-on-wheels Mobile equipment
Pellet disc Hot/cold hospital tray cart

III. PROCEDURES:
A. At the assigned hospital:
• Draw layout of the hospital tray line. Draw one sample patient tray. Label
• Observe the tray line assembly up to delivery and service of meals to patients. (narrative form)
• Note the changes that happened to food from assembly to service.
• Observe how they keep hot foods hot and cold foods cold. Describe all processes seen and the
different utensils and equipment used. (Using a flowchart/diagram).
• Give recommendations on how to improve the hospital’s existing system for greater efficiency
and higher quality of food items.

References:

McCool, A.C., smith, AF and Tucker, D.L. 1994. Dimensions of non-commercial foodservice management. New
York: Van Nostrand Reinhold
Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009. Perdigon,
G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.
Perdigon, G.P and Corazon F. Gatchalian.Fundamentals of Foodservice Systems Management. 2004. HNF
131 Handouts.UPLB.2003.
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines

College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

NAME: DATE SUBMITTED:

SECTION: SCORE:

EXERCISE NO. 7: FOOD ASSEMBLY, DELIVERY AND SERVICE SYSTEMS

ANSWER SHEET

PART A: Definition of terms

KEY WORDS AND DEFINITION

CONCEPTS
Decentralized subsystem

Centralized delivery-service
system
Decentralized delivery-
service system
Assembly process

Portable meals

Self-service

Scramble system

Traditional cafeteria

Meals-on-wheels

Pellet disc
Cook-chill tray line

Cook-serve trayline
(circular/parallel)
Waiter service

Tray service
Insulated trays with covers

Drive-thru pick-up service

Fixed/built-in equipment
Portable equipment
Mobile equipment

Hot/cold hospital tray cart

 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines

College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 8: SOLID WASTE MANAGEMENT

I. OBJECTIVES:
1. Discuss current solid waste management practices in foodservice
2. Prepare a module for training foodservice workers about solid waste management.

II. KEY WORDS AND CONCEPTS: Define each concept. Cite references.
Foodborne illnesses HACCP Flow Chart for Conventional Foodservice
Food intoxication Temperature Guide for Food safety
Food borne infections Potentially hazardous foods
Time-temperature relationship Danger zone
Cross-contamination 1995 Food Code
Seven principles of HACCP
Hazard Analysis and Critical Control Point (HACCP)

III. PROCEDURES:
• Plan a training module on solid waste management (per group)
• Present your training module in class. Please use visual aides.

References:
McCool, A.C., smith, AF and Tucker, D.L. 1994. Dimensions of non-commercial foodservice management. New
York: Van Nostrand Reinhold
Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009. Perdigon,
G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.
Perdigon, G.P and Corazon F. Gatchalian.Fundamentals of Foodservice Systems Management. 2004. HNF 131
Handouts.UPLB.2003.
 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines

College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

NAME: DATE SUBMITTED:

SECTION: SCORE:

EXERCISE NO. 8: SOLID WASTE MANAGEMENT

ANSWER SHEET

PART A: Definition of terms

KEY WORDS AND DEFINITION

CONCEPTS
Foodborne illnesses

Food intoxication
Food borne infections

Time-temperature
relationship

Cross-contamination

Seven principles of HACCP

Hazard Analysis and Critical

Control Point (HACCP)

HACCP Flow Chart for

Conventional Foodservice

Temperature Guide for Food

safety
Potentially hazardous foods
Danger zone

1995 Food Code

 Batangas State University
The National Engineering University
Pablo Borbon Main I, Rizal Avenue, Batangas City, Batangas, Philippines

College of Nursing and Allied Health Sciences

ND204L: Food Service System I Laboratory

EXERCISE NO. 9: SANITATION AND SAFETY PRACTICES

I. OBJECTIVES:
1. Discuss current safety, sanitation and food safety practices in foodservice
2. Prepare a module for training foodservice workers in food sanitation and safety.

II. PROCEDURES
A. At the assigned hospital:
1. Interview the dietitian in your assigned hospital on the following topics:
• their current practices on safety and sanitation, including waste management
• their ways of training foodservice workers on good sanitation and safety practices
2. Plan a training module on sanitation and safety for any one of the following foodservice workers.
• cook/baker
• salad/sandwich girl
• dishwasher/pots and pans washer
• waiter/waitress
• counter girl
• receiving clerk
• storeroom clerk
• preparation assistant
3. Present your training module in class. Please use visual aides.

References:
McCool, A.C., smith, AF and Tucker, D.L. 1994. Dimensions of non-commercial foodservice management. New
York: Van Nostrand Reinhold
Palacio J.P and Monica Theis, Introduction to Foodservice 11th ed. Pearson Prentice Hall Inc. 2009. Perdigon,
G.P. Foodservice Management in the Philippines. C & E Publishing, Inc. 2009.
Perdigon, G.P and Corazon F. Gatchalian.Fundamentals of Foodservice Systems Management. 2004. HNF 131
Handouts.UPLB.2003.