FUNDAMENTAL IN FOOD AND SERVICE OPERATION MODULE FOR MIDTERM

PIMSAT COLLEGES
DAGUPAN CITY & SAN CARLOS CITY CAMPUS
College Of International Hospitality Management
EXCELLENCE HOSPITALITY PROFESSIONALISM INTEGRITY LEADERSHIP

ACCREDITED LEVEL 2 BY PHILIPPINE ASSOCIATION OF COLLEGES

AND UNIVERSITIES COMMISSION ON ACCREDITATION

MODULE: MIDTERM PERIOD

FUNDAMENTALS IN FOOD AND
SERVICE OPERATION
1ST YEAR: BS HOSPITALITY MANAGEMENT

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LEARNING OBJECTIVES:

At the end of this topic, learner will be able to:

❖ Understand the food and beverage service cycle
❖ Identify the F and b service objectives
❖ Know the structure of food and beverage department
❖ Describe the different types of table services
❖ Practice and maintain food and beverage standards

LEARNING CONTENT:

Food and beverage services sector contributes a great deal to the profits in hospitality
industry. With the increase in importance of business meetings, a range of personal and
social events, a large number of customers visit catering establishments frequently. The
food and beverage professionals tirelessly work to intensify customers’ experience
through their service.
The F&B Services providing businesses deliver food and beverages to their customers
at a particular location (on-premise) such as hotel, restaurant, or at the customer’s
intended premises (off-premise).

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.
F&B Services can be of the following two types:
❖ On Premise: Food is delivered where it is prepared. The customer visits the
premise to avail the food service. The premises are kept well-equipped and well-
finished to attract customers to avail F&B service.
For example, restaurants, pubs, etc.

❖ Off Premise or Outdoor Catering: This kind of service includes partial cooking,
preparation, and service at customer’s premises. It is provided away from the
F&B Services provider’s base on the occasion of major events which call for a
large number of customers.
Types of F&B Services Operations
There are two broad types of F&B Services operations:
❖ Commercial: In this case, F&B Services is the primary business. The most
known commercial catering establishments are — hotels, all kinds of restaurants,
lounges, cafeterias, pubs, clubs, and bars.
❖ Non-Commercial: Non-commercial operations are secondary businesses in
alliance with the main business. These F&B services mainly cater to their

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consumers with limited choice of food and beverages. These establishments

often run under contracts. For example, food and beverage services provided at
hospitals, hostels, and prisons.
In your midterm module, we mainly consider commercial food and beverage service
sector. Let us first understand some common forms of F&B service.

What is Catering?
Catering is the business of providing foods and beverage service to the people at a
remote location. It is a part of food and beverage service sector. For example, arranging
food services at a wedding location.

What is QSR?
These are the fast food outlets called Quick Service Restaurants where the food is
prepared, purchased, and generally consumed quickly. They are run with convenience
as a main factor. Branded outlets such as McDonalds and Nando’s are QSRs.

What is FSR?
They are fine dining, family, specialty, ethnic, or theme restaurants called Full Service
Restaurants where the food and beverage menu is wide and the customer’s
expectations are high. They are operated with customer satisfaction and experience as
the key factors.
Food and Beverage Services come only after preparing what is to be served. Most food
and beverage service businesses operate in the following cycle:

The upper half depicts food preparation related functions, whereas the lower half
depicts food and beverage service to customers.

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Food and Beverage Service Objectives

The food and beverage service is looked as a means of achieving satisfaction and
making yourself feel comfortable in today’s world. The main objectives of this service
are:
❖ To satisfy the following needs:
o Physiological: The need to taste different varieties of food.
o Economical: The need to get F&B Services at the invested cost.
o Social: The need to find friendly atmosphere.
o Psychological: The need to elevate self-esteem.
❖ To provide high quality food and beverages.
❖ To provide friendly and welcoming atmosphere.
❖ To provide professional, hygienic, and attentive service.
❖ To impart value for money.
❖ To retain the existing customers and to bring in new ones.

Food and beverage service:

The following terms are frequently used in F&B services:

Term Meaning

Back bar A range of shelves displaying glassware and bottles.

A sit-down meal served on the occasion of a formal or informal

Banquet
event such as a wedding party or a conference.

Binge Drinking Drinking too much in a single session.

A dining system where the guests serve themselves. Popular

Buffet
with a large number of guests and a small number of workforce.

Cocktail Any mixed drink prepared using alcohol.

Spices, sauce or other food preparations used to enhance the

Condiments
flavor or to complement the dish.

Plates, dishes, cups, and other similar items, especially ones

Crockery
made of glass, earthenware, or china clay.
It is a process of unintentional transfer microorganisms from one
Cross-Contamination
substance or object to another, with harmful effect.

Croutons Crispy cubes of bread.

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Cutlery Knives, forks, and spoons used for eating or serving food.

Deli A store that sells pre-cooked fine food.

Dram Shop American term for ‘Alcohol Bar’.

A trolley used in F&B Services business on which the food can

Gueridon Trolley
be cooked, finished, or presented to the guest at the table.

High Ball Alcoholic beverage mixed with a large volume of soft drink and
(Long Drink) served in a tall glass with straw.

A non-alcoholic drink prepared using fruit juices or other soft

Mocktail
drinks.
Pathogen It is a biological agent that causes disease to its host.

Platter A large flat dish or plate for serving food.

British name for ‘Public House’, an establishment licensed to

Pub
serve alcoholic drinks.

Shot Ball Alcoholic drink consumed in a gulp. It is served in shot glass.

(Short Drink)

Situ On site, locally.

Regular surprise checking conducted to review standardized

Spot Checking
recipes and food products to maintain quality.

A set of tables allocated to waiters in the F&B Services

Station
establishment.

It is the area on the table for plates, glasses, and cutlery for
Table Cover
single person.

Tines Parallel or branching spikes of a fork.

Cooks cap with multiple folds represents the many different

Toque
ways a chef knows to prepare a dish.
The food and beverage service is part of the service-oriented hospitality sector. It can
be a part of a large hotel or tourism business and it can also be run as an independent
business. The members of the F&B Services team are required to perform a wide range

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of tasks which include preparation for service, greeting the guests, taking their orders,
settling the bills, and performing various other tasks after the guests leave.
Let us see the F&B services in hotels, structure of F&B department and ancillary
services in a hotel.
Food and Beverage Services in Hotel
Most of the star-ranked hotels offer multiple F&B services in their hotels. They can be:
❖ Restaurant
❖ Lounge
❖ Coffee Shop
❖ Room Service
❖ Poolside Barbecue/Grill Service
❖ Banquet Service
❖ Bar
❖ Outside Catering Service

Structure of F&B Services Department

The F&B Services personnel are responsible to create the exact experience the guests
wish for. The department consists of the following positions:

Food & Beverage Service Manager

The Food & Beverage Service Manager is responsible for:
❖ Ensuring profit margins are achieved in each financial period from each
department of F&B service.
❖ Planning menus for various service areas in liaison with kitchen.
❖ Purchasing material and equipment for F&B Services department.

Assistant Food & Beverage Service Manager

The Assistant Food & Beverage Service Manager is aware of and is tuned to all the
work the F&B Services Manager performs and carries out the same in the absence of
his superior.

Restaurant Manager
The Restaurant Manager looks after the overall functioning of a restaurant. The
responsibility of this staff member include::
❖ Managing the functions in the dining room
❖ Ordering material
❖ Stock-taking or inventory checking.
❖ Supervising, training, grooming, and evaluating the subordinates
❖ Preparing reports of staff and sales
❖ Managing budgets

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❖ Handling daily sales and coordinating with cashiers

Room Service Manager
The Room Service Manager is responsible for:
❖ Selecting, training, encouraging, and evaluating all junior employees
❖ Ensuring that cultural values and core standards of F&B
department/establishment are met
❖ Controlling labor expenses through staffing, budgeting, and scheduling
❖ Handling guest complaints
❖ Providing special requests
Banquet Manager
The Banquet Manager is responsible for:
❖ Setting service standard for banquets
❖ Forecasting and allocating budgets for various types of events such as
conferences, meetings, etc.
❖ Achieving food and beverage sales
❖ Controlling chinaware, cutlery, glassware, linen, and equipment
❖ Handling decorations and guest complaints
❖ Providing special requests
❖ Purchasing required stock by following appropriate requisition procedures
❖ Following up each function by receiving guest feedback and submitting it to
F&B
❖ Manager
❖ Participating in departmental meetings
❖ Planning and pricing menu
❖ Training, grooming, and development of staff underneath
Bar Manager
The Bar Manager is responsible for:
❖ Forecasting the daily flow of customers
❖ Allocating right number of staff according to customer influx
❖ Managing and monitoring bar inventory from store to bar
❖ Tracking all types of drink sales
❖ Allocating cleaning and tendering tasks

Food Safety Supervisor (FSS)

A Food Safety Supervisor is a person who is trained to recognize and prevent risks
associated with food handling in an F&B Services business. He holds an FSS certificate
that needs to be no more than five years old. He is required in an F&B Services
business so that he can train and supervise other staff about safe practices of handling
food.

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F&B Ancillary Departments

Food and Beverage department relies upon the support of the following departments:

Kitchen Stewarding
The Kitchen Stewarding department strives to ensure cleanliness, preparedness, and
orderliness in the commercial kitchen so that the kitchen staff can work efficiently. It also
ensures that all the tools and utensils required for a specific meal or cooking task are
cleaned properly and are ready to go. The kitchen steward is a working link between the
F&B Services and the commercial kitchen.

Dishwashing
The Dishwashing department is responsible for providing clean and dry supply of
glassware, chinaware, and cutlery for bar, banquet, lounge, and restaurant service.

Laundry
The F&B department is highly reliable on laundry department or outsourced laundry
services for timely supply of dry-cleaned and wrinkleless linen.

F&B Staff Attitudes and Competencies

Each member of the F&B department hierarchy needs to have the following traits and
skills:

Knowledge
Awareness of one’s responsibilities and roles, appropriate knowledge of food items,
food and beverage pairing, etiquettes, and service styles is a great way to build
confidence while serving the guests.

Appearance
It creates the first impression on the guests. The F&B staff members must maintain
personal hygiene, cleanliness, and professional appearance while being on duty.

Attentiveness
Attentiveness is paying sincere attention to details, memorizing the guests’ needs and
fulfilling them timely with as much perfection as one can put in.

Body Language
The F&B Services staff needs to conduct themselves with very positive, energetic, and
friendly gestures.

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Effective Communication
It is very vital when it comes to talking with co-workers and guests. Clear and correct
manner of communication using right language and tone can make the service workflow
smooth. It can bring truly enhanced experience to the guests.

Punctuality
The F&B Services staff needs to know the value of time while serving the guests.
Sincere time-keeping and sense of urgency helps to keep the service workflow smooth.

Honesty and Integrity

These two core values in any well-brought-up person are important for serving the
guests in hospitality sector.

There are a number of service styles to be followed when it comes to how food and
beverage should be served to the customers. The following are the most prominent
styles:

Table Service
In this type of service, the guests enter the dining area and take seats. The waiter offers
them water and menu card. The guests then place their order to the waiter. The table is
covered in this service. It is grouped into the following types:

English or Family Service

Here, the host contributes actively in the service. The waiter brings food on platters,
shows to the host for approval, and then places the platters on the tables. The host
either makes food portions and serves the guests or allows the waiter to serve. To
replenish the guests’ plates, the waiter takes the platters around to serve or to let the
guests help themselves. This is a common family service in specialty restaurants where
customers spend more time on premise.

American or Plate Service

The food is served on guest's plate in the kitchen itself in predetermined portion. The
accompaniments served with the food, the color, and the presentation are determined in
the kitchen. The food plates are then brought to the guest. This service is commonly
used in a coffee shop where service is required to be fast.

French Service
It is very personalized and private service. The food is taken in platters and casseroles
and kept on the table of guests near their plates. The guests then help themselves. It is

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expensive and elaborate service commonly used in fine dining restaurants. This service
has two variants:
❖ Cart French Service: The food is prepared and assembled at tableside. 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. The servers
serve food on each individual’s plate from guest’s left side. For replenishment,
the servers keep the food platters in front of the guests.

Gueridon Service
In this service, partially cooked food from the kitchen is taken to the Gueridon Trolly for
cooking it completely. This partial cooking is done beside the guest table for achieving a
particular appearance and aroma of food, and for exhibiting showmanship. It also offers
a complete view of food. The waiter needs to perform the role of cook partially and
needs to be dexterous.

Silver Service
In this service, the food is presented on silver platters and casseroles. The table is set
with sterling silverware. The food is portioned into silver platters in the kitchen itself.
The platters are placed on the sideboard with burners or hot plates. At the time of
serving, the waiter picks the platter from hot plate and presents it to the host for
approval and serves each guest using a service spoon and fork.

Russian Service
It is identical to the Cart French service barring the servers place the food on the
platters and serve it from the left side.

Assisted Service
Here, the guests enter the dining area, collect their plates, and go to buffet counters and
help themselves. The guests may partially get service at the table or replenish their own
plates themselves.

Buffet Service
It this type of service, the guests get plates from the stack and goes to buffet counter
where food is kept in large casseroles and platters with burners. The guests can serve
themselves or can request the server behind the buffet table to serve. In sit-down
buffet restaurants, the tables are arranged with crockery and cutlery where guests can
sit and eat, and then replenish their plates.

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Self Service
In this type of service, the guests enter the dining area and select food items. They pay
for coupons of respective food items. They go to food counter and give the coupons to
avail the chosen food. The guests are required to take their own plates to the table and
eat.

Cafeteria Service
This service exists in industrial canteens, hostels, and cafeterias. The menu and the
space is limited; the cutlery is handed over to the guests. The tables are not covered.
Sometimes high chairs are provided to eat food at narrow tables. It is a quick service.

Single Point Service

In this type of service, the guest orders, pays for his order and gets served all at a single
point. There may be may not be any dining area or seats. The following are the different
methods of Single Point Service:

Food Court
This is an array of autonomous counters at which the customers can order, eat, or buy
from a number of different counters and eat in adjacent eating area.

Kiosks
The customer enters the choice and amount of money physically and the machine
dispenses what customer demanded accurately.

Take Away
Customer orders and avails food and beverage from a single counter and consumes it
off the premises.

Vending
The customer can get food or beverage service by means of automatic machines. The
vending machines are installed in industrial canteens, shopping centers, and airports.

Special Service
It is called special service because it provides food and beverage at the places which
are not meant for food & beverage service. The following are the different methods of
special service.

Grill Room Service

In this type of service, various vegetables and meats are displayed for better view and
choice. The counter is decorated with great aesthetics, and the guest can select meat or

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vegetable of choice. The guest then takes a seat and is served cooked food with
accompaniments.

Tray Service
Method of service of whole or part of meal on tray to customer in situ, such as hospitals,
aircraft, or railway catering.

Trolley/Gueridon Service
Food is cooked, finished or presented to the guest at a table, from a moveable trolley.
For example, food served on trollies for office workers or in aircrafts and trains.

F and b outlets
Today, numerous types of food and beverage service outlets have come up in the
market. They offer a wide range of food and beverage services that the customers can
avail. The extent of service depends upon the type of service outlet. They include drive-
through service of fast food where the customers can purchase their favorite food
without having to leave their cars and pick-up points where food is delivered in minutes.
There are also some elite class fine dining outlets which exhibit classy articles in the
house and provide elaborate food services.
Here are some famous types of food and beverage outlets:
Outlet Menu Ambience Service
Wide menu for Soft instrumental
breakfast, lunch, music, soft lights,
Self or Assisted service provided
and dinner with formal ambience,
Airport 24X7, round the clock. The
hot and cold all appealing for
Lounges traveler selects food and
beverages, having meals at
beverage of choice, and takes to
salads, main leisure and resting
the table himself.
meals, and gracefully at the
desserts. airport.
Wide menu of Informal, relaxed
soft drinks, atmosphere, Push-low seating, speedy
Bars
alcoholic energetic music, service of cocktails, mocktails,
beverages, and colorful flashy and snacks.
light snacks. lights.
Short dining Attached to
menu with less educational Self or assisted, pre-plated, low
Cafeterias
food options. institutes or priced service.
Follows cyclic industrial

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meal plan. organizations

Short menu with

Informal ambience
hot and cold
Coffee with light music Quick and mid-priced service for
beverages,
Shops and moderate high customer turnover.
snacks, and light
lighting.
meals.
Strobe lights, laser
lights, dance floor,
Discotheque Entry permission for couples or
Menu with snacks lively music,
/Nightclubs members on charge, assisted
and beverages. informal and
service.
energetic
atmosphere.
Elaborate menu
Family/ of single or
Casual multiple Modestly
Dining cuisines which furnished, Casual Assisted, mid-priced service.
Restaurants may change atmosphere.
according to the
operating hours.

Food and Beverage Services

Outlet Menu Ambience Service
Limited menu of hot Speedy service, minimum
and Cold beverages table service. The food is
with easily prepared prepared in the kitchen,
Fast Food and fast meals Catchy trendy placed in the trays, and
Outlets cooked in advance colored furniture, passed to the person at the
and kept warm. lights, and music. counter, who then delivers to
the customer. The customer
picks up the trays and
consumes it on premise.

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Speedy service with minimum

Multi-cuisine food
personal attention. The
outlets are
customers pick up food and
located around
Food Courts Multi cuisine menu. beverages of their choice from
modestly kept
multiple outlets around and sit
central dining
in the central dining area to
area.
consume.
Attached to star
hotels, gardens,
Grilled meat or sea
or independent,
food with
Grill Rooms may have open According to hotel policies.
alcoholic/nonalcoholic
kitchen. Eye-
beverages.
catching
counters.
Roasted meats, Located near
Poolside crunchy vegetables, swimming pools,
Barbeque and seafood with Informal, relaxed Self/assisted service.
wines and beer. atmosphere,
energetic music.
Informal and
social ambience
Pubs Mostly alcoholic Push-low seating, self, or
with less lighting
menu with snacks. assisted service.
and more
chatting.
Follows specific Uniform of the service staff,
Specialty/ Specific menus such
theme. Interior linen, and service ware are
Ethnic as Chinese,
Decoration is in according to the theme and
Restaurants Italian, Indian,
line with the from the country where the
Thai, or Mexican.
theme. food originates.
Pickup service where
Frontend counter
Take-away Limited or elaborate customer places order, waits
for selling is
Counters menu of food and till it is completed, and picks
attached to the
beverages. the food and beverages to
pantry.
consume them off-premise.
Architecture,
Themed Limited menu that is lighting, and
American/Assisted service.
Restaurant based on the theme. music induce the
feel of the theme.

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Mostly informal
ambience.

Located in high
Vending Pre-packaged chips, labor cost and
Machines portioned foods, limited space Complete self-service.
canned beverages. areas such as
transport hubs.
General Layout of F&B Outlets
Appropriate architecture of F&B outlet makes it prepare, present, and serve in optimum
way and increase productivity. These are few basic considerations for various sections
of F&B outlets:

Kitchen
It is farthest from the customers.

Store
It has large fridges, cupboards with multiple shelves, and lockers. It is attached to the
kitchen.

Pantry
It is being the area where food or beverage is prepared ready to serve, it is located
between the dining area and the kitchen.

Restrooms
There are two different schools of thought for location of restrooms: some experts
consider that the restrooms must be near the entrance and some think that it should be
isolated from entrance or dining area.

General Considerations for F&B Services Layout

While designing an F&B outlet, one needs to consider every factor that contributes to
the smooth running of operations right from food preparation, cooking, dish
presentation, serving, and all allied tasks.
While designing commercial F&B outlets, the following points are important:
❖ Target customer segment (Youth/Men/Women/All).
❖ Type of food (Light Food/Fast Food/Fine Dining).
❖ Manner of food production (Cooking/Grilling/Boiling/Baking/Steaming).
❖ Type of food distribution (On/Off Premise).
❖ Availability of carpet area.

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❖ Number of staff required.

The kitchen is designed not to be directly visible. The chef cannot directly communicate
to the guests. The guest tables and chairs are placed away from kitchen.
Food and Beverage Service operations involve a multitude of activities which engage
the staff right from purchasing raw material, preparing food and beverage, keeping the
inventory of material, maintaining service quality continuously, managing various
catered events, and most importantly, analyzing the business outcomes to decide future
policies.
Let us look into the operations involved in F&B service:

Product Cycle in F&B Service

The purchasing department in F&B Services is responsible for purchasing, storing, and
issuing the supply of raw food items, canned/bottled beverages, and equipment. The
following is a typical product purchasing cycle:

The purchasing department works with accounts department to keep the information on
allocated budget and balance budget.
The following factors influence purchasing:
❖ Size of F&B Organization
❖ Location of F&B Organization
❖ Availability and Size of Storage Space
❖ Organization Budget and Policies
❖ Availability of the commodity due to season
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Purchasing Product
The purchaser is responsible for purchasing a product. He studies the market, and
analyzes and selects suppliers, wholesalers, and the contemporary market prices. He
then liaisons with suppliers and wholesalers to get good material at fair price and
purchases the required commodities by following appropriate purchase procedures.
Receiving the Product
The receiver receives the products from the suppliers. He checks the product for right
quality and quantity. He deals with the delivery personnel from the supplier’s end and
signs on the related receipts.

Storing and Issuing the Product

The store men carry out the task of storing received supply and issuing it to respective
departments. They update the stock database, and manage old and new material in the
stock. They also keep record of stock to the latest date.

Preparing and Presenting an F&B Product

This includes preparation of various food items and fresh beverages. The cooks prepare
various foods and the bar tenders prepare cold beverages such as mocktails and
cocktails. They also make the dish most presentable by arranging food on platter and
decorating it in an attractive manner. The beverages are also decorated by using fruit
slices, decorating the glasses, sippers, and stirrers.

Consuming the F&B Product

This part is played by the guests. At the service end, the respective staff takes inventory
of the consumed and balanced stock of food and beverages and keeps it updated to
latest figures.

Maintaining Food and Beverage Standards

It is very vital for an F&B Services organization or an F&B department in a large hotel to
keep their standards of food and beverage high. If the quality of food and beverage
along with the best service is what the guests liked, then the chances of the guests
coming repeatedly and singing praises of what they received are high.

Food and Beverage Standards

Any food and beverage service business has a great responsibility of serving hygienic,
safe, clean, and fresh food. The customers also rightfully question if the food or
beverage they consume at the F&B Services outlet is healthy, safe, and fresh.
For ensuring food safety, a system named Hazard Analysis and Critical Control Points
(HACCP) in Europe works to identify Critical Control Points (CCP) for the presence of

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physical, chemical, and bacterial hazards to food. HACCP has set guidelines and
principles on producing healthy and safe food. It also enables food and beverage
businesses to adhere to consistent safety and quality of food production.
In India, Food Safety and Standards Authority (FSSA) works towards setting standards
for safe and hygienic food. In USA, Food Safety and Inspection Service (FSIS) is
responsible for the safety of meat, poultry, and processed egg products. Also, the Food
and Drug Administration (FDA) is responsible for virtually all other foods.

Managing Buffets, Banquets, and Catered Events

Before planning and executing buffets, banquets, or catered events, the respective
managers and supervisors need to consider the following factors:

Type of Event
It can be formal such as seminars, meetings, or conference, or informal such as a
wedding reception, birthday party, employee outing, and alike.

Involvement of Various Persons

The participants such as decorating staff, planning staff such as managers, serving
staff, supervising staff, whole sellers, and the guests.

Event Requirements
It is important to know the date and time of event, the number of expected guests,
dance floor, audio or projector systems, or any special requirement demanded by the
guests before planning the event.

Decors
It includes flowers, table arrangement, center-pieces, candles, artificial
fountains/waterfalls, decorative art pieces, plants and pots; for both formal and informal
occasions with the involvement of décor artists. The display pieces may be carved,
baked, or assembled; made of edible or non-edible substances according to the laid
standards. The decoration needs to go in pair with the theme of the banquet, buffet, or
some event.

Menu
According to the time of event, it can include starters, salads, breads, main courses
(meats, poultry, or sea food), desserts (fruits, pastries, or frozen desserts), beverages,
accompaniments, and garnishes according to the establishment standards. It must be
hygienic, in-line with the occasion, and meeting the F&B Services establishment
standards.

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Serving Equipment
Depending upon the requirement of guests and serving style, it can include silverware,
platters, table linens, and other required serving equipment. It also includes size and
shape of tables and chairs.
Serving Norms
According to establishment norms, serving right food at right temperature, replenishing
food platters timely, keeping the overall display neat and attractive, storing food and
managing beverage consumption after service, cleaning buffet or banquet area,
restoring plates, cutlery, Gueridon trollies, and glassware after completion of service.

“Winners embrace hard work. They love the discipline of it, the trade-off they’re making to
win. Losers, on the other hand, see it as punishment. And that’s the difference.”

– Lou Holtz, American football coach

Prepared by: Recommending Approval:

Barbara Martha Palaganas Adonis Cariño Julian, MBA

Faculty, College of International Dean, College of International
Hospitality Management Hospitality Management

Approval by:

Alfredo F. Aquino Ed. D.

VP for Research and Planning
OIC – Office of the Academic Affairs

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FUNDAMENTAL IN FOOD AND SERVICE OPERATION MODULE FOR MIDTERM

ACTIVITY I
NAME: YEAR LEVEL: SCORE:
SUBJECT: DATE: 20

Direction: Explain the food preparation and food service operation cycle.
200words

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