Lesson 1

Knowing the
Fundamentals of Food
Preparation and Service
Introduction
https://www.youtube.com/watch?v=F3mKvjI62ik
Process Question:
1.Describe how the staff prepare the ingredients for
each menu.
2.How did the staff maintain the cleanliness in their
kitchen table?
Food service is the art and
science of planning,
preparing, cooking, and
serving quality and safe
meals in large quantities
Each food service establishment differs in
terms of location, shapes and sizes,
orientation, physical structure, and
policies, considering the demands and
challenges of the time.
• Satisfy clients with high-quality food and excellent
service
• Provide balanced, nutritious, and safe food
• Practice high standards of safety and sanitation
• Serve customers with speed, efficiency, and courtesy
• Offer reasonable and affordable prices
Commercial Food Institutional
Service Food Service
Also known as
A type of food service
“market-oriented food
that is provided by
services” because of
institutions of all kinds,
the high spending of
providing necessary
customers on food and
services to enable
beverages outside the
them to operate well.
home
Commercial Food Service
Quick-service Limited-service Full-service Banquet Drinking
restaurants restaurants catering establishment
Quick-Service
Restaurants
Commonly known as FAST FOOD. The food is prepared, purchased, and
generally consumed quickly. Customer orders at a counter, pays prior
to receiving the product, and picks food up at the counter. The service
is minimal, fast, and efficient. The food quality is low-cost value. May
be open for all three meals period (breakfast, lunch, and dinner) with
some operations providing 24-hour service
Limited-service
restaurants
A restaurant in which service is kept to a minimum, and a customer’s
interactions with staff ends when the customer receives their food.
The typical guest experience involves the guest ordering, paying for,
and picking up their meal from a checkout counter
Full-time Service
Restaurants
A full-time service restaurant is one where wait staff take care of the
guests from start to finish. At these restaurants, the guests give their
order to their server, the server brings the drinks and food, and at the
end pay for the meal they have eaten.
Fine Dining
Fine dining is an elevated and formal restaurant setting.
These restaurant typically offer multi-course gourmet
meals, sophisticated service and wait staff, and an upscale
dining atmosphere. The guests or customers expect an
elegant and exclusive experience.
Fine Dining
• Establishments are at the top of the restaurant food
chain.
• Have a strong focus on providing the highest level of
product and service, and their decor or the ambiance has
an upscale look and feel
• Employ highly trained professional servers who are
typically only responsible for one or two tables at the
same time
Fine Dining
• Many restaurant in this segment have an a ala
carte or a fixed price
• Many upscale fine dining establishments and
their chefs strive to earn a coveted Michelin Star,
a top spot in one of the several international lists,
or a positive review online
Ethnic Restaurants
Ethnic restaurants specialize in cuisine from a specific country or
region, offering a unique cultural dining experience. Their menus
typically feature traditional dishes, ingredients, and cooking methods
from that area.
Banquet or Catering
One of the most popular catering strategies for events is banquet
catering. This involves having a buffet-style meal to serve multiple
courses to the guests with time allotted in between courses for them
to move around and socialize
Drinking
establishments
Means an establishment that is devoted to the serving of alcoholic
beverages for consumption by guests on the premises.
Example: Bars, Nightclubs, Pubs

Institutional food services, as the name
stands, are those provided by institutions
of all kinds, providing necessary services
to enable them to operate well.
• Selling food and beverage products is the secondary goal
• Outlets cover their costs by making profits
• Provision for outsourced services with franchises or
external suppliers
• Ownership and operations through franchises or food
chains
• Ensures competitive edge by adhering to or enhancing
the image of the institutions

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