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    Food Service Organization

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    hydlee27

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    Food Service Organization

    Uploaded by

    hydlee27
    2 views16 pages

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2 views16 pages

    Food Service Organization

    Uploaded by

    hydlee27

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 16

    FOOD

    SERVICE
    MS, JAIDEE LYN
    HAYAG
    FOOD SERVICE
    ORGANIZATION
    System is an umbrella of interdependent parts working
    together for a common goal. The interdependent parts of a
    system are known as SUBSYSTEM.
    Three Major Subsystems
    1. Operation Subsystem
    is composed of people with primary functions and activities of the operation.

    2. The Management Subsystem


    Consist of the people and the activities involve in planning, controlling and
    making decisions.

    3. The Information Subsystem


    is the collection of People, Machine, Ideas and Activities that gather and process
    data to provide necessary information.
    FOOD CYCLE

    Administration Purchasing Receiving Storing

    Accounting Menu Planning

    Maintenance and Serving of Food Preparation


    Food Safety Food and Cooking
    Repair
    THANK YOU!
    Write True on the line if the statement is correct. Write False if it
    is incorrect.
    ________1. Food service is the preparation of meals in large
    quantities.
    ________2. A job description presents the lines of authority in
    the organization.
    ________3. Menu planning is one of the food service processes.
    ________4. A conventional type of food service system requires
    specialized equipment and trucks for
    Delivery.
    ________5. Work schedules are helpful in training the
    employees.
    • Enumerate the three major subsystems. (6-8)

    • Give at least 2 kinds of food service management tools.(9-


    10)
    Assignment:
    Research on the advantages and
    disadvantages of the types of food service
    systems.

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