Republic of the Philippines

UNIVERSITY OF EASTERN PHILIPPINES

PEDRO REBADULLA MEMORIAL CAMPUS
Catubig, Northern Samar
Web: https://uep.edu.ph Email: [email protected]

Fundamentals in

Food Service Operation

(BSHM2a)

1ST SEM. A. Y. 2021-2022

________________________________________________

Student’s Name

____________________________

Course/Year/Section

Shiela Mae A. Arandia

09154338849
shielamaearandia5gmail.com

FB Messenger; Shiela Mae Abuque Arandia

 OVERVIEW OF THE MODULE

COURSE DESCRIPTION
The student will learn the necessary knowledge develop the various skills and
cultivate the proper attitudes needed for the delivery of quality service of food
and beverage operations in hotels and restaurants.
COURSE OBJECTIVE
Upon completion of the course, the student should be able to:
1. Enhance students’ understanding of the dynamic nature of the tourism
and hospitality industry.
2. Develop enquiry, problem-solving and decision-making skills through
these activities.
3. understanding and apply theories and concepts in tourism & hospitality
industry

WHAT THIS MODULE IS ABOUT

The following lesson will be covered in this module:

MODULE 1: THE FOOD SERVICE INDUSTRY

Lesson 1 – THE DEVELOPMENT OF FOODSERVICE INDUSTRY
Lesson 2 – EARLY HISTORY OF FOOD SERVICE ORAGNIZATION
Lesson3–EVOLUTION HISTORY OF FOOD SERVICE
ORGANIZATION
MODULE 2: THE FOOD SERVICE MANAGEMENT
Lesson 1 – MANAGEMENT
Lesson 2 – FOOD HYGIENE, SAFETY AND SANITATION
LABORATORY
MODULE 3: DESIGNING THE FOOD SERVICE AND FACILITY
Lesson 1 – PRELIMINARY PREPARATION FOR FACILITY PLANNING
Lesson 2 – TRENDS AFFECTING FOOD SERVICE DESIGN
LABORATORY
MODULE 4: THE MENU
Lesson 1 – FACTORS OF MENU PLANNING
Lesson 2 – PREPARATION OF COOKING OF FOODS

1P a g e | 2
 Republic of the Philippines
UNIVERSITY OF EASTERN PHILIPPINES
Pedro Rebadulla Memorial Campus
Catubig, Northern Samar
Web: https://uep.edu.ph
Email:[email protected]

College of Hospitality Management

PRE-TEST
Multiple Choices: encircle the letter of the correct answer.
1. Which of the following meant establishments where food is regularly
served outside the home?
a) Hospital and nursing home
b) Industrial catering
c) Food service industry
d) Rail ways
e) Clubs
2. Which of the following institutional foodservice is brought by the
emergence of the mega malls?
a) Hospital and nursing home
b) Industrial catering
c) Food service industry
d) Rail ways
e) Clubs
3. Which of the following is considered as the first fast-food restaurant?
a) Arby’s
b) Dairy Queen
c) A &W Root Beer
d) Buffalo wild wings
e) Pizza Hut

1P a g e | 3
4. Which of the following institutional food service offer nutritious and
wholesome food for inmates to avoid the spread of disease in a
limited prison campus?
a) Hospital and nursing home
b) Industrial catering
c) Food service industry
d) Rail ways
e) Clubs
5. Which of the following institutional food service do dieticians and
patients are unable to actively seek for alternative sources of food?
a) Hospital and nursing home
b) Industrial catering
c) Food service industry
d) Rail ways
e) Clubs
6. Which of the following institutional food service offer food programs
in the factories and corporate houses?
a) Hospital and nursing home
b) Industrial catering
c) Food service industry
d) Rail ways
e) Clubs

7. Which of the following type of restaurant is principally set for dancing

and recording music?
a) Dining room
b) Discotheque
c) Grill room
d) Bar
e) Coffee shop

1P a g e | 4
8. Who was the first dietitian of modern hospital?
a) Hernando Cortez
b) Robert Owen
c) Florence Nightingale
d) Howard Johnson
e) Delmicos
9. Which of the following food service is known as kitchen less, with
fully prepared food are purchased and store, assembles and
heated?
a) Ready prepared
b) Conventional
c) Assembly served
d) Cafeteria
e) School food service
10. Who is known as the father of industrial catering?
a) Hernando Cortez
b) Robert Owen
c) Florence Nightingale
d) Howard Johnson
e) Delmicos
11. Which of the following type of food service are prepared in the
premises then chilled or frozen
a) Ready prepared
b) Conventional
c) Assembly served
d) Cafeteria
e) School food service

1P a g e | 5
12. Which of the following is the type of restaurant where liquor is
sold and consumed?
a) Specialty restaurant
b) Grill room
c) Dining room
d) Bars
e) Coffee shop
13. Which of the following type of restaurant specializes itself in
grills of different meat, poultry, and fish?
a) Specialty restaurant
b) Grill room
c) Dining room
d) Bars
e) Coffee shop
14. Which of the following type of foodservice has major objective
of making a profit and satisfying customers?
a) Commercial food service
b) Cafeteria
c) School food service
d) Institutional food service
e) Industrial food service

15. A type of eating place that has refrigerated or heater counter.

a) Food bars
b) Cafes
c) Fastfoods
d) Cafeteria
e) Dining room

1P a g e | 6
 MODULE 1

Lesson 1
THE FOOD SERVICE INDUSTRY

OBJECTIVES:
At the end of the chapter, the student should be able to:
 Name some factors that have influenced the growth and status of
the food service industry;
 Explain how these factors have influenced the growth and status of
the food service industry;
 Classify the food service establishments
 Share acquired knowledge and skills in food service to other people;
 Perform the activities under related learning experiences

THE DEVELOPMENT OF FOODSERVICE INDUSTRY

INTRODUCTION:
Did you ever wonder what was served for dinner in a prehistoric
cave? Or how the early presidents dined in the white house? The history
of food is fascinating, ever evolving and the mirror of the social and
economic times of the world in which we live.
In the early days, when the world was plagued by war, food had to be
carried along by the warriors. As one country was conquered, the victors
brought with them their favorite food. When people first traveled way from
their homes, and eat. Down through the ages, food service has been an

1P a g e | 7
accompaniment of travel whether by land, by water, or by air. The growth
of railways brought about railroad and dining stations. The travel by water
required provision of food for both crew and passengers, as town cities
grew up in population, eating places were established.
Today the food industry is defined in its broadest sense, to mean
all establishments where food is regularly served outside the home. Such
establishment includes restaurant, hotel or motel, and department store
dining rooms, coffee shops, family restaurants and fast-food outlets. Food
service that is operated in schools, colleges, universities, and hospitals.
Nursing home and other health care setting are also included. The history
and development of food service industry are presented in module 1.
Module 1 is intended to give the reader an idea and appreciation for
foodservices as they are today. The background information should be of
special interest to those who are already preparing food or managers of
food service operations.

LESSON 2
EARLY DAY HISTORY OF FOOD SERVICE ORGANIZATIONS
Food service organization had established a well-organized form as
early as feudal times. It revealed that the countries which contributed
most in the development of the food habits and customs were Great
Britain, France, Germany and Sweden. These countries showed with their
custom of social characteristics and there were no traditions preventing
other people in participating in social meals. These countries contributed
in the development of the food service industry. Even though the kind of
food service was different from the kind of what we have today, it marked
the evolution of institutional food services.

1P a g e | 8
 LESSON 3
EVOLUTION HISTORY OF FOOD SERVICE

ORGANIZATION
The food service industry has two categories:
1. Commercial Establishment which are committed to earn profit.
The restaurant is king in this category.
2. Institutional catering that provides to institutions such as
factories, business houses, schools, railways, and airlines etc.
Restaurants
Restaurants make huge part of the foodservices business and
create extensive employment. Restaurants may be independent or
part of hotel operations. An Early type of restaurants was the
coffeehouse, which appeared in England in mid-1600s. By the 18 th
century there were approximately 3,000 coffee houses in London.
Fast Food Restaurants
Fast-food operations had great impact on the food service
industry. Fast Food restaurants standardized ready-to-eat food and
service. Fast food operations dated back1920s and 1930s when
A&W Root Beer (the first Fast-food restaurant Howard Johnson
franchised some their units.

1P a g e | 9
 FAST FOODS PRODUCTS
1. Jollibee Hamburger
2. McDonald Hamburger
3. Greenwich Pizza
4. Max’s Restaurant Chicken
5. Kenny Rogers Chicken
6. Burger king Corp. Hamburger
7. Domino’s Pizza Pizza
8. Dunkin Donuts Doughnuts
9. Hardees, Inc. Hamburger
10. Kentucky Fried chicken Chicken

11. PizzaHut Pizzas and pastas

12. Red Lobster Seafood
13. Taco Bell Mexican Food
14. Wendy’s International Hamburger
Inc.
Institutional Catering
There are many institutional food service programs, and they are
worth mentioning as they are the original trailblazers of institutional
catering. A young mill-operator from Scotland by the name Robert Owen
may be called the “Father of industrial catering.”
Hospitals
Hospitals were known in India and Egypt as early as 6000 B.C. In
early Greece and Rome, the sick took refuge in temples that provided
food for the patients and the poor.

Schools
Though schools existed in early times, there is no record of school
programs. Rugby, Eton and Harrow evolved from religious institutions of
the middles ages. They did not have any noted food service programs.

FOODSERVICE ESTABLISHEMENT

1P a g e | 10
Commercial Establishment

Restaurant
A restaurant is a commercial establishment committed to the sale of
food and beverages. Restaurant can be further categorized by ownership:
1. A restaurant may be licensed part of a hotel operation, whereby the
sales contribute to the sales performance of the hotel.
2. An independent business entity under individual ownership and
management.
3. A chain restaurant that is part of multi-unit ownership organization,
offering standardized menus, décor, type of service and marketing
strategy.
Types of restaurants are:
1. Coffee shop. I food is pre-plated from the kitchen. Coffee shop are
quite light and simple.
2. Specialty Restaurant. In such restaurant, the entire atmosphere
and décor are geared to a particular theme normally related to
regional cuisine, Chinese, Indian, Polynesian, Japanese and French
restaurant are all geared to the specialty food they offer.

3. Grill room. This is a restaurant that specializes in grills of different

meat, fish and poultry. Grill rooms are casual and may have long
table’s benches and the décor would be distinctly American.
4. Dining room. Dining rooms are found in smaller hotels, motels,
resorts, inns clubs, or heritage hotels. The dining room is usually
meant for the residents of the hotel or members of a club who may
bring their guest along.
5. Discotheque. It is a restaurant which is principally meant for
dancing to recorded music.

1P a g e | 11
6. Night clubs. It is principally open at night for dinner, dance and live
entertainment. Night Clubs permit Formal wear only and some go to
the extent of insisting black tie.
7. Food bars. This collective name to cover informal snacks bars, milk
bars, kiosks, frozen yogurt, theatre counters, etc. it is a counter at
which people eat food
8. Fast Food Restaurants. Fast food restaurant has practically take
over the modern dining experience. Fast food restaurants are ready
to serve foods at reasonable rates. The guest pays cash and carries
the food right away.
9. Food courts. The variant to fast food operations brought about by
the emergence of mega malls. The food court soon has become a
center point for people where several fast-food franchises can hire
food booths to set up their operations.
10. Cafes. Café means “coffee” in French and cafes were opened
in response to the popular coffee houses of London. Cafes have
limited seats provided for those who wish to rest back for a quick
bite. Cafes have large windows for eaters to look out in the street.
11. Cafeterias. Cafeterias are found in institutional catering.
Industrial canteens, army messes, residential colleges etc. adopt
this type of service for expediency and least fuss.
12. Bars. Bars are places where liquor is sold and consumed. In
Europe, they are called inns; while in the UK they are called “pubs
and taverns.”

Institutional Catering
Institutional catering is huge business that is marked with
volume.
1. Industrial Catering refers to food programs in the factories and
corporate houses.

1P a g e | 12
2. Hospitals and Nursing Homes are major beneficiaries of
institutional catering the main focus of these programs is to provide
diet food supervised by qualified dietitians, to patients, who are
unable to actively seek alternative sources of foods.
3. School. Food programs are popular in full day school schedules
and boarding schools.
4. College/university. Food programs are of two types. The residential
hostels which build in meal cost in the total fees structure and those
the at permit licensed operators to open facilities to serve faculty,
administrative staff and students.
5. Airline Catering may be classified into flight catering and Airport
catering. Airport catering involves outlets that are self-service,
vending machines and licensed bars
6. Ship catering is almost like catering in a hotel.
7. Military catering covers the entire armed forces and paramilitary
forces.
8. Theme parks and Resorts offer great opportunity for food catering
programs.
9. Railway Catering is large and challenging food program. They
may be classified into railway terminal and in-transit service.
 Catering in terminal consists of a range of facilities including
take-away food, fast food restaurants, etc.
 In-transit service can vary from fresh food provided to
passengers at their seats by carefully planning supply points
en-route.
10. Prison Catering is another challenge as inmates have to be
fed nutritious and wholesome food so as to avoid the spread of
disease in a limited prison campus.
11. Youth hostels provide food for the students on the move.
These hostels need food programs to feed a number of students at a
time.

1P a g e | 13
12. Clubs are those establishments that offer food and beverage in
addition to the main purpose of the club, to

Republic of the Philippines

UNIVERSITY OF EASTERN PHILIPPINES
Pedro Rebadulla Memorial Campus
Catubig, Northern Samar
Web: https://uep.edu.ph
Email:[email protected]

College of Hospitality Management

Name_______________________________________
Year/Course/Section________________

ACTIVITY 1
REMEMBER: ANSWER ALL THE ACTIVITIES AND
EXAMINATIONS IN ASEPARATE SHEET OF PAPER.

EXPLAIN & DISCUSS EACH ITEM.

1P a g e | 14
  Do you agree that food service industry plays a big role in our
society? Why or why not?
 In todays pandemic, how will you cater your food and service
to the needy people? Ex. Homeless.
 As an HM student what will be your fundamental contribution
to your town or place in terms of food safety and service?

MODULE 2
The food service management

Lesson 1
MANAGEMENT

WHAT IS MANAGEMENT?
Management is the effective utilization of given resources to
achieve the enterprise’s objectives. The two key words are
enterprise’s objectives and resources.

OBJECTIVES:
At the end of the chapter, the student should be able to:

1P a g e | 15
1. Profitability. This is different from profit. Profit is getting money at all
costs even if it harms the reputation of the establishments or
shortchanging the customers.
2. Growth. Growth is essential to be healthy and prosperous. Stagnation
will lead to the demise of properties
3. Survival. This is an important objective. Any enterprise is subject to
competition, which is trying to woo the customers away from it.
4. Image. The reputation of the establishments is very important for it to
survive. The reputation is in terms of food quality, sanitation and
hygiene, efficiency of service, parking ease, access to the property,
and type of clientele.
5. Innovation. This has become the buzz word of all modern enterprises.
Customer looking from something new.
6. Customer service. The customer is the king. Unless an establishment
doesn’t meet the changing needs and wants of the customer, they can
forget to stay in the business.
7. Teamwork. Organizations have given emphasis on building
teamwork. They recognize that a hitch in the service chain can affect
the ultimate guest’s satisfaction.

Resources
The next keyword in the definition of management is
“resources.” Every manager has resources, some of which are
traditional and some new because of the changing times. Let’s take
a look at what Peter Drucker, the management guru, called” M’s”
1. Men. It is an archaic term for human resources. Women have been in
a big way into regular workforce, especially in the hospitality industry,
and have justified these resources to be entitled “the human
resource’’
2. Materials. These are the operational supplies that are essential in
operation.

1P a g e | 16
3. Machines. These are the equipment required to fulfill the objectives of
the business. These are expensive items called capital items. (Eg.
Refrigerators, furniture etc.)
4. Money. Refers to the capital, budgets and operational cash flow
required to fulfill the basic purpose of business that is to make money.
5. Meters. Refers to physical space to carry out operation. It becomes
component of a profit and loss statement.
6. Minutes. This gives cognizance to time. Time has become an
important factor for both business and guest. It is timing of response of
the business to those opportunities that will bring success and profit.
7. Minds. Peter Drucker had said that only true thing that matters is
knowledge. Harnessing the minds of the existing staff and attracting
good talent is a big challenge. Recruitments firms are challenged to get
the right minds. Establishments do not want “warm bodies” as before,
but those who have the right knowledge and skills. This is the
information age, and knowledge has a premium attached to it.
8. Methods. These are how things are done. Some of the key criteria in
determining methods to deliver results are: timings, standardization,
quality customer service, safety and consistency. Fast food chains
have mastered standardization of products and services.
9. Measurement. There is new challenge to measure quality and
performance. People have become used to quality due to the
technological revolution and expect the same from services.

Management, then, is the effective utilization of resources to

meet given objectives. The workers role is to manage with
shortages and use creative ways to fill the gaps. Creativity is
limitless. The mind is the only barrier.

Lesson 2
Food hygiene, safety, and sanitation

1P a g e | 17
Objectives:

At the end of the chapter, the student should be able to:

 Identify the critical points in the HACCP
 Minimize the risk at the time of food preparation;
 Explain the 7 principles of HACCP;
 Apply the importance of personal hygiene; and
 Demonstrate the correct work habits.

Introductions
Hygiene matters are those that directly affect a person’s
health. Sanitation is related to the contamination of the environment,
which affect the health of the people generally. Sanitation and
safety are two interrelated environmental factors that should be
given utmost importance when putting up food service
establishment. Ensuring the work place that is safe and free from
hazards for all workers is also a management responsibility. The
above-mentioned provision will bring about successful operation
and will contribute to the aesthetic satisfaction and personal security
of the diners and all other people involved.

Hygiene and Sanitation

The concern of Hygiene and sanitation starts from the time of
designing a premise for food service. The following table gives
considerations in designing stage from hygiene and sanitation.

Environment Food Personal

handling hygiene
Site selection Receiving Clean clothes

Flooring &walls Storage Grooming

1P a g e | 18
Equipment Preparation Grooming
Lighting Cooking Staff health
Water supply Serving Habits
Waste disposal Clearing &
Cleaning of
disposal waste

Providing safe food begins during hiring process. The lists of

infectious and communicable diseases are transmitted through food
contaminated by infected food handlers. Some of the pathogens
that can cause disease after an infected person handles the food
include:
1. Hepatitis B
2. Norwalk and Norwalk, like viruses
3. Salmonella typhus
4. Staphylococcus
5. Streptococcus pyogenes
There are preventive measure that the manager can implement
beginning at the hiring stage to minimize the risk of food
contamination and mishandling. This is accomplished through
health screening and careful training of food service employees
after they have been hired. The successful hiring process should
be followed by a thorough orientation and training on the
standard of personal hygiene established of the food service
operation. Personal hygiene is simply the application of the
principles for maintaining health and personal cleanliness.
Policies should be designed, implemented and monitored that
cover attire, personal hygiene habits and employees illness. The
specific method designed to fulfill the intent of these policies are
frequently referred to as infection control procedure. Policy on
infection control minimally should address the following:

1P a g e | 19
 Proper attire:
1. Employees should wear clean, washable clothing. Uniforms are
recommended but, is not feasible, cleans aprons are essential.
2. Effective hair restraints must be worn to cover head and facial hair.
Commonly used restraints include nets, bonnets and caps. The
purpose of hair restraints is to prevent hair from falling in to the food
and to discourage the food handler from touching his or her.
3. Jewelry is discouraged because bacteria can lodge, in setting and
contaminate food.

Personal Hygiene Habits

The single most important practice in preventing the spread of
food borne illness is proper and frequent hand washing. Food
service employees should wash their hands using the procedure
illustrated.
1. After defecating, contacting body fluids and discharges or other
bodily dischargers ( e.g. personal care attendants in the day care
centers and nursing homes may be responsible for changing diapers
and serving food)
2. Before beginning the work or before returning to work following a
break.
3. After coughing, sneezing or using a handkerchief or disposable
tissue.
4. After smoking, using tobacco, eating, or drinking.
5. After handling soiled equipments or utensils.
6. Immediately before food preparations, such as working with food,
clean equipment, utensils, and supplies.
7. When switching from working raw to cooked food.

It is important to note that the hand washing procedure in the

food code not require the nailbrush step.

1P a g e | 20
HAND WASHING STEP
1. Wet your hands with water and apply soap
2. Rub your hands together to make lather.
3. Rub your palms, fingers and back of your hands.
4. Rub your hands really well for at least 20 seconds.
5. Rinse hands with water
6. Dry hands using paper towel or an air dryer.

Other Personal Hygiene Habits

Other personal hygiene habits to address by policy include:
1. Food service personnel should keep their fingernails trimmed and
clean.
2. Hands should be kept away from face, hair and mouth
3. Disposable gloves should be encourage for direct food contact and
are required by laws in some areas of the country.
4. Smoking should be permitted in designated areas only and away
from food preparation and service areas (preferably outdoors)
5. Only authorized personnel should be allowed in production areas.
Cuts, abrasions, and Employee illness
1. All cuts and abrasions, such as burns and boils, should be covered
with a water proof bandage.
2. Cuts on hands should be covered with a water proof bandage and a
watertight disposable glove.
3. Employees with symptoms of vomiting, diarrhea, fever, respiratory
infection, or sore throat should not work as a food handler.
4. Any employee suspected of having a communicable disease as listed
by the CDC should be referred to employee health or their personal
physician for clearance before returning work.

HAZARD ANALYSIS CRITICAL CONTROL POINT

1P a g e | 21
 WHAT IS HACCP?

Hazard analysis critical control point (HACCP) system on

food safety was developed jointly by the Pillsbury Company, the
United States Natick Laboratories and the National Aeronautics and
space administration in 1974. It is a new approach being adopted by
health ministries and municipalities to minimize food safety risks in
food service organization.
Food safety hazards are caused by safety biological, chemical
or physical agents can cause injury or illness, if not controlled.
HACCP works on Critical Controls Points (CCPs), which if
controlled can eliminate health risks. Most food establishments has
ten critical control points as given below.

WHO IS RESPONSIBLE FOR HACCP?

All the members of management and the staff of food
establishments are responsible. The owners and corporate
management must include food safety as part of their philosophy
supported by appropriate policies. The staff members are the key
performers of HACCP program as they ensure that the safety
standard is met. Each member would have been trained as part of
their orientation and is encourage giving feedback on how to
improve safety performance.
The HACCP Process
The HACCP process consists of seven principles are given below.
Each principle is explained through a series of slides. Each slide is
self-explanatory.
HACCP TERMINOLOGY
1. Acceptable level: control point: where there is a risk.
2. Critical control point: unaccepted risk.

1P a g e | 22
3. Critical limit: the parameters within each physical, biological and
chemical risk must be controlled.
4. Deviation: Failure to control a critical risk.
5. HACCP plan: formal written procedures for safe.
6. Hazard: unacceptable consumer risks.
7. Monitoring: planned sequence of observations and measurements to
keep accurate record.
8. Preventive measure: means to include, destroy, eliminate or to
reduce hazard.
9. Risk: a likely occurrence of hazard.
10. Sensitive ingredients: Any ingredients historically associated with
a known microbiological hazard.
11. Verification: Means, methods, procedures and test to determine if
the HACCP systems are in compliance with the HACCP plan.

7 HACCP PRINICIPLES
1. Conduct A Hazard Analysis
2. Determine the critical control points
3. Establish the critical limits for preventive measures.
4. Establish procedures to monitor CPPs.
5. Establish corrective actions when limits are exceeded.
6. Establish various verification procedure that document HACCP plan.
7. Establish record keeping and documentation procedures to verify
that HACCP plan is working.
CONDUCT HAZARD ANALYSIS
1. Ingredients
2. Intrinsic factors procedures use in manufacture
3. Microbial content of the food
4. Facility design
5. Equipment design

1P a g e | 23
 6. Packaging
7. Sanitation
8. Staff hygiene, health and education
9. Condition of storage
10. Intended consumer

SOME HAZARDS
1. Glass
2. Wood
3. Stones
4. Metal Fragments
5. Insulation
6. Bones
7. Personal Effects
8. Choking
9. Cut
10. Infection
11. Food Poisoning
12. Vomiting
13. Broken Teeth
14. Plastic
15. Allergic outbreak
16. Burns
17. Death
CRITICAL CONTROL POINTS
1. Menu planning
2. Purchasing
3. Receiving
4. Storing
5. Issuing
6. Preparation

1P a g e | 24
 7. Cooking
8. Holding
9. Serving
10. Cleaning and maintenance

CRITICAL LIMITS
1. 41 F to 140 F is temperature danger zone.
FROZEN MEAT

THAWING TO 4 C:
48
Hands,
PREPARATION
tables,
utensils

Seasoning COOKING TIME

COOLING
potatoes 100 C: 25’ (212F)
(Environment)

REFRIGERATION
REHEATING
SERVING
2. Time 4 C
70 C:(139, 2F)
10’ (159F)
3. Quantity
4. Water
5. pH factor of acidity
6. salt concentration
7. chlorine
8. viscosity

MONITORING CCP’s
1. track operation
2. Identify lack of control or deviation
3. provide written documentation

1P a g e | 25
 1 2 3
Performing Identify SETTING
CRITICAL
a system Critical
LIMITS
Critical Point
hazard monitoring
4
Analysis (CMP)
Monitoring points ESTABLISHING
MONITORING
PROCEDURES

7 5
6
Corrective
Establishingaction Establishing
Establishing
verification corrective
1. Documents record of
procedures actions
2. Correction keeping
3. Re-training system

4. Information program
5. Close supervision
Verification
1. Inspection schedules
2. Review of HACCP plan
3. Review of CCPs
4. Review deviation
5. Random sampling
6. Review of records
Record keeping
1. HACCP plan
2. description of each food products and intended use
3. flow diagrams indicating CCPs
4. hazard of each CCP

1P a g e | 26
 5. Critical limits
6. Monitoring Systems
7. Corrective Action
8. Record keeping procedures
9. Verification record
FOOD SAFETY
Providing a safe workplace for the workers could be achieved
first through a well-designed facility. Managers and workers
should cooperate and work on a safety program to prevent
injuries possible losses and expenses repairing or replacing
damaged equipment.

Below are safety rules that should be strictly enforced by

managers and observed by all workers.
1. Wear safe and appropriate clothes for the type of work performed.
2. Wear comparable shoes with good soles. Avoid wearing high
heeled shoes.
3. Keep floors clean and dry. Pick up any objects on the floor.
4. Avoid overloading service trays, it can be dangerous.
5. Dispose all broken glasses and China wares immediately. Never
use cracked or chipped glass or China for serving.
6. Serve guest properly. Avoid hurrying
7. Check for loose, broken, or splintered tables and chairs. Remove
them from service immediately to prevent possible injuries.
8. Be careful in walking in hallways, stairs, or work areas.
9. Keep passage ways and stairway clean and free from obstruction.
10. Wash hands before and after.

1P a g e | 27
 Republic of the Philippines
UNIVERSITY OF EASTERN PHILIPPINES
Pedro Rebadulla Memorial Campus
Catubig, Northern Samar
Web: https://uep.edu.ph
Email:[email protected]

College of Hospitality Management

Name_______________________________________
Year/Course/Section________________

ACTIVITY 2
MULTIPLE CHOICE: encircle the letter of the correct answer.

1. These are the operational supplies that are essential during the food
and service operation.
a. Men c. Materials
b. Machine d. Money
2. These are the expensive items called “Capital Items.
a. Men c. Materials
b. Machine d. Money
3. It refers to the capital budget, the cash flow required to fulfill
the basic purpose of business.
a. Men c. Materials
b. Machine d. Money
4. Refers to physical space to carry out operation.
a. Men c. Materials
b. Machine d. Money

1P a g e | 28
 5. This is how things are done.
a. Men c. Materials
b. Machine d. Money

6. It is the next valuable objective of any enterprise.

a. Objectives c. Growth
b. Image d. Innovation
Refers to goals or targets to aspire awards within given time
frame.
a. Objectives c. Growth
b. Image d. Innovation
8. It is considered as becoming the buzz world of all modern
enterprise.
a. Objectives c. Growth
b. Image d. Innovation
9. It is the reputation in terms of food quality, sanitation and
hygiene and efficiency of service.
a. Objectives c. Growth
b. Image d. Innovation
10. The archaic term for human resources.
a. Metres c. Method
b. Men d. Money

II. ENUMERATION: Enumerate the HACCP Principles.

1-10.

1P a g e | 29
 III. LABORATORY

 In todays pandemic period we need to be more careful,

and safe preferably in our home. As an HM student how
will you apply safeties in your home and proper hygiene
on yourself.
 DIRECTION: Just take a photo of you while doing the
tasks as a documentation and the procedures o
definitions of what you will be doing and paste your output
in a clean bond-paper short size.
(printed and handwritten for the procedures is
appreciated)

GOOD LUCK! & GOD BLESS!

1P a g e | 30
 Republic of the Philippines
UNIVERSITY OF EASTERN PHILIPPINES
Pedro Rebadulla Memorial Campus
Catubig, Northern Samar
Web: https://uep.edu.ph
Email:[email protected]

College of Hospitality Management

MIDTERM EXAMINATION

Name_______________________________________Year/Cour
se/Section________________

I. IDENTIFICATION.
____________1. Defined as the broadest sense to all
establishments where food is regularly serve outside at home.
____________2. committed to earn profit. The restaurant is
king in this category.
____________3. provides to institutions such as factories,
business houses, schools, railways, and airlines etc.
_____________4. make huge part of the foodservices business
and create extensive employment.
_____________5. the entire atmosphere and décor are geared
to a particular theme normally related to regional cuisine,
Chinese, Indian, Polynesian, Japanese and French restaurant
are all geared to the specialty food they offer.
_____________6. This is a restaurant that specializes in grills of
different meat, fish and poultry.

1P a g e | 31
_____________7. This collective name to cover informal
snacks bars, milk bars, kiosks, frozen yogurt, theatre counters,
etc. it is a counter at which people eat food
______________8. may be classified into flight catering and
Airport catering. Airport catering involves outlets that are self-
service, vending machines and licensed bars.
_____________9. covers the entire armed forces and
paramilitary forces.
_____________10. provide food for the students on the move.
These hostels need food programs to feed a number of students
at a time.
_____________11. is the effective utilization of given resources
to achieve the enterprise’s objectives. The two key words are
enterprise’s objectives and resources.
____________12. is essential to be healthy and prosperous.
Stagnation will lead to the demise of properties
____________13.. This has become the buzz word of all
modern enterprises. Customer looking from something new.
___________14.. The customer is the king. Unless an
establishment doesn’t meet the changing needs and wants of
the customer, they can forget to stay in the business.
___________15. is related to the contamination of the
environment, which affect the health of the people generally.
___________16. planned sequence of observations and
measurements to keep accurate record.
___________17. Organizations have given emphasis on
building teamwork. They recognize that a hitch in the service
chain can affect the ultimate guest’s satisfaction.
___________18. Food programs are of two types. The
residential hostels which build in meal cost in the total fees

1P a g e | 32
 structure and those the at permit licensed operators to open
facilities to serve faculty, administrative staff and students.
______________19. Refers to the capital, budgets and
operational cash flow required to fulfill the basic purpose of
business that is to make money.
______________20. It is an archaic term for human
resources.

II. ENUMERATION. Enumerate the following.

a. The food service industry categories. 1-2

b. Types of restaurants are: 3-14

c. HACCP TERMINOLOGY 15-25
d. HACCP PRINICIPLES 26-32
e. SAFETY RULES, STRICLTLY IMPOSED BY MANAGERS

III. ESSAY.

a. Why does management play an important role in hospitality

industry?

1P a g e | 33
 MODULE 3
Designing the foodservice
and facility

Objectives:
At the end of the chapter, the student should be able to:
 Name some factors to consider in designing food service facility;
 Discuss the importance of these factors in ensuring a successful
food service;
 Explain new directions in foodservice planning;
 Make a menu analysis;
 Answer all questions given in the chapter; and perform the
suggested activities/learning experiences.

INTRODUCTION
To understand the planning process thoroughly, foodservice
managers and others involved in a design project need to know
certain definitions of words and examples of terminology, as
used in this module, and also the goals to be achieved.

Lesson 1

1P a g e | 34
 PRELIMINARY PREPARATION FOR FACILITY

PLANNING

Preliminary Preparation for Facility Planning

Before attempting to develop a final design, foodservice
managers need to prepare themselves for task ahead, which
include:
1. Studying trends that effects foodservice design;
2. Learning what is new design and equipment
3. Obtaining and reading copies of the regulatory codes and operating
licenses that have bearing on food service design and operation;
4. Becoming knowledgeable about special requirements for specific
type of foodservice.

Lesson 2
TRENDS AFFECTING FOOD SERVICE DESIGN

1. Pattern of dining out. More people than ever before are eating
meals away from home. The food service industry is responding to
this trend by making changes in the style of foodservices, types of
food served, and prices charged. All these factors, in turn, influence
a facility design
2. Concern for employees. Shortage of both skilled and unskilled
labor and their desire to retain employees has led designers to
consider making foodservice facilities both functional and attractive
places in which to work.
3. Economic factors. Costs of wages, food and utilities can influence
selection of a type of foodservice and its design.

1P a g e | 35
4. Built-in safety, sanitation and noise reduction. In planning the
total facility, the safety of the employees, safety food and overall
sanitary conditions are consideration in new design. Many of these
features reduce noise and worker fatigue, and hence result in
greater productivity.
5. Information on development in design equipment. Visit to new or
renovated facilities on same type you are planning and talk with the
manager of those facilities, you may new ideas and serve as a
means to obtain firsthand operation.
6. Regulatory consideration. Foodservice managers need to know
which federal, state, local laws, codes and regulations will affect
their building or renovation project.
STEPS IN PLANNING PROCEDURE
After preliminary study to prepare for facility design project,
completing the following developmental steps will result to a complete
layout design.
a) Prepare a prospectus (a program planning guide)
b) Organize planning team.
c) Conduct feasibility study.
d) Make a menu analysis.
e) Consider the desired architectural features: building materials,
floors, walls, lighting, heating ventilation, refrigeration, and
plumbing.
f) Consider and adjust if necessary, the cost versus money
available relationships.

1P a g e | 36
 7. Design. Refers to the broad function of developing the facility,
including site section, menu, equipment requirements, and other
planning functions, that will guide the project to reality.

THE PROSPECTUS USUALLY CONTAINS THREE MAJOR

SECTIONS:
a. The rationale. Includes title, reason or need for project, and its
goal, objectives, policies and the procedure.
b. Physical and operational characteristics. Include architectural
designs and features, all details about menu, food preparation
and service, employees and customer profiles and anticipated
volume of business.
c. Regulatory information. Includes built-in sanitation, safety and
noise control features and energy and type of utility usage
desired.
8. The planning teams. When project plan is completed, it is time to
organize a team to develop the design plan.
Typical planning team members include the following types of
persons:
a) Owner or administrator (the person with the authority to spend
money) for the project and give the final.
b) Foodservice manager
c) Architect
d) Food service design consultant
e) Equipment representative
f) Business manager
g) Builder/contractor

1P a g e | 37
 h) Maintenance engineer/ mechanical engineer

FEASIBILITY STUDY
A feasibility study- the collection of data about the market and
other factors relating to the operation of the proposed facility-Justifies
the proposed outline to ensure that the project is worth pursuing.
MENU ANALYSIS
An important step is preliminary planning is identifying the type of
menu to be served and the various food preparation methods required
for the menu type. This is the key to equipment needs, which in turn
determines the spaces requirements for the equipment.
The menu affects the equipment design and layout, as well as
personnel skills and staffing level required.
For example, if the menu and menu contain no friend food,
frying equipment need to the design, and no cook will be needed to
perform this task. The manager also, evaluates the menu for
production, service, and acceptability and feasibility. At this point
menu changes can be made to balance equipment’s use, workload
and acceptability.
ARCHITECTUAL FEATURES
During a project’s planning, phase team considers certain
architectural, features such as building style and materials, types of
floors, walls, ceilings, and noise reduction components; lighting;
heating and cooling; ventilation, built-in refrigeration; plumbing. Not
only is making a decision on these features essential for determining
project cost, but also for ensuring ease of cleaning, good sanitation
safety, adequate type and amount of lighting and temperature control

1P a g e | 38
for high productivity, and noise reduction methods for a more pleasant
work environment.

Republic of the Philippines

UNIVERSITY OF EASTERN PHILIPPINES
Pedro Rebadulla Memorial Campus
Catubig, Northern Samar
Web: https://uep.edu.ph
Email:[email protected]

College of Hospitality Management

Name_______________________________________
Year/Course/Section________________

A. MULTIPLE CHOICE. Encircle the letter of the correct answer.

1. Refers to the broad function of developing the facility including
site section, menu and equipment requirements.
a. Design c. Lay out
b. Feasibility study d. Physical
2. Refers to the process of arrangement of the physical facilities
including equipment, such that operational efficiency is achieved
a. Design c. Lay out
b. Feasibility study d. Physical
3. The collection of data about the market and other factors. Relation
to the operation of the proposed facility.
a. Design c. Lay out
b. Feasibility study d. Physical
4. It pertains to material existence measured by weight, motion and
resistance.

1P a g e | 39
 a. Design c. Lay out
b. Feasibility study d. Physical

5. A part of prospectus which include title, reason, or need for

project and its goal and objectives policies and the procedures.
a. Regulatory information c. Operational Characteristics
b. Physical Characteristic d. Rationale

B. ENUMERATION; Enumerate the Steps in Planning Procedure for

Foods Service Facility
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

1P a g e | 40
 LABORATORY

o Make a Food Service lay-out plan or Brochure with

details in every area of your soon to be establishment,
o ex. A Cafeteria or Restaurant etc. that you yourself
wants to have in the future. You can draw it or simply
find/browse it on internet or any source as long as it
suits to your plan
 Do it in a short-size bond paper.
 1 inch margin
 And lastly, why do you want to have your
(printed and handwritten for the procedures is
appreciated)

GOOD LUCK! & GOD BLESS!

1P a g e | 41
 MODULE 4
THE MENU
Lesson 1
THE FOOD SERVICE INDUSTRY

Objectives:
At the end of the chapter, the students should be able to:
 Define the menu and menu planning
 Identify the different factors in menu planning
 Classify menus into five groups
 Describe how static or set menus and the single use menu work:
 Describe how color, texture, consistency, flavor and variety in
preparation affect the desirability of the prepared menu.

INTRODUCTION
The menu is the centerpiece of any eating establishment.
It is not just a list food items for sale, but the reason why the
establishment exists. Menu planning, therefore, may be
considered to be one of the most critical activities of foodservice
operations.
A menu is detailed list of food items that may be ordered (as
restaurant) or served (as in hospital, school or corrections
facility). The purpose of this chapter is to review the many
factors that influence menu planning and to describe the process
of planning, writing and evaluating menus followed by specific
guidelines on how to write menus.

1P a g e | 42
FACTORS IN THE MENU PLANNING
Several factors should be considered so that customer’s
satisfaction will be met and the foodservice goals will be
successfully achieved. These factors:
1. Target customers
The number, sex, age, health and activity cultural and
economic requirement and food preferences of customers are
important considerations in planning menus.
2. Business Capability
This includes equipment on hand, number and skills of
personnel, the type and style of service.
3. Environmental consideration
This refers to the climate, the time of day the foodservice
is operational, food in the reason and sources.
4. Aesthetic Quality
The aesthetic quality of planned, menus is one important
factor to consider in menu planning. The planner must be able
to visualize the arrangement of food on the plate, how the
flavors will combine and whether or not food express variety
of textures, shapes, colors and consistency.
MENU PLANNING
A primary goal of foodservice is to serve that is pleasing to the
clientele.
These factors tend to fall into three categories influence
including organization, customer and operational and
managerial.
1. Organization influences include components of the organization’s
business plan such as its mission, vision and philosophy. This is
sometimes present for the menu planner, especially when there is
conflict between what customers want and the mission of the

1P a g e | 43
 organization. Variety and familiarity of menu items are two equal
attributes highly desired and valued by clients.
2. Customer characteristics such as age, ethnicity and health status
play huge role in menu planning. Data on demographics, socio-
cultural influences, eating habits will generate a composite profile of
the customer.
a) Demographics. 6he term demographics refer to the statistic
of populations.
b) Socio-cultural influences. The term socio-cultural refers to
combining of the social and cultural factors of population.
c) Nutritional requirements. The degree to which nutrition
influences the menu planning depends on the type of
foodservice and the market it serves.
d) Food composition, trends, habits and preferences. The
clientele of the foodservice operation is generally composed o
individuals from different cultural, ethic and economic
backgrounds, most of whom have definite food preferences.
Food habits are based on many factors, one of the most
direct being the approach to food and dining at home.

3. Operational functions including purchasing, production and

service need to be carefully considered along with managerial
controls such as the budget to ensure that menus can be
implemented and served within available resources.
TYPES OF MENUS
There several types of menus.
1. Selective menus. It includes two or more choices in its menu.
2. Non-selective menus. This type offers no choices but in school
where this is used, two or three options on certain items such as
salad, dessert, and beverages.
3. Static or set. In this type, the same menus are used each day.

1P a g e | 44
 4. Single-use menu. It is one that is planned for a certain day,
prepared and serves to customers without repeating exactly in the
same form.
5. Cycle-menu. Refers to a carefully planned set of menus that are
offered in rotation at set intervals.

Advantages:
1. Simplifies forecasting, purchasing, storing etc.
2. Employee workloads can be fairly distributed.
Disadvantages:
1. There might not be enough well-liked foods.
2. Planned menus may not coincide with seasonal produce.

MENUS ARE GROUPED ACCORDING TO PRICE:

1. A La carte menus. The food items are priced separately.
2. Table d’hote menu- it offers a complete meal fixed price usually
with a choice of some items.
3. De jour menu- it means menu of day. This is a good way of
utilizing leftover foods and food bargains.

MENU PATTERNS
It is an outline of food to be included in each meal. The usually
schedules are 3 meals a day- breakfast, lunch, dinner or super,
served within a certain time span.

STEPS IN PLANNING MENU

Menu groupings

1P a g e | 45
 The menu grouping follows the modified classical menu
sequence as below:
1. Appetizer-hot-cold. The appetizer is meant to stimulate appetite. It
is light, small in portion and served in mouth-sized nibbles. For
example, fruits (avocado), vegetables, seafood (shrimp, smoked
salmon) and salad (Caesar Salad)

a) Soup- if soup and sandwich combination is to be entree choice,

it should be planned with the other entrees.
b) Entrees- plan the meal and other entrees for the entire period or
cycle because entrees are generally the most expensive items
on the menu.
c) Starch items- rice, bread, pasta. These are essential
accompaniment to meal.
d) Vegetables- Decide on the vegetables and side dishes
appropriate to serve with entrees. Potatoes, rice, pasta and other
grains may be included as one choice. These items could well be
independent main dishes for vegetarians.
2. Dessert. If no choice is to be offered, plan a light dessert with
hearty meal and richer dessert when the rest of the meal is not too
filling. This is the sweet dish to round up the meal. Desserts can be
including Black Forrest Cake, Baked Alaska, etc.
3. Beverages. A choice of beverages that includes coffee, tea, and
variety of milk is offered in most food services.

THE MENU

1P a g e | 46
 The menu is an itemized list of food served at a meal. The
menu may also be posted on the menu board, as in the custom
in most cafeterias and fast-fast restaurant.
MENU DESIGN AND FORMAT
A menu card must be designed and worked to appeal to the
guest, to stimulate sales, and often to influence clientele to
select items the food service wants to sell. It should not be
thought of as a price sheet alone, but as selling and public
relations device.
1. Descriptive wording. Menu items are usually listed in the
sequence in which they are served and should present an accurate
word picture of the food available so that the patron can properly
visualize the menu items.
2. Truth-in-Menu Legislation. Giving misleading names to menu
items is unfair to the customer and its illegal where truth-in-menu
legislation has been enacted general, these laws require that the
menu accurately describe the to be served.
MENU MARKETING
The manner in which food choices are presented to
potential customers can have a significant impact on sales.
Menu boards are common means of communicating menu items
and have been gaining in popularity, especially in health care
facilities.
1. Menu Boards and Signage. Menu and signage can have
significant impact on food sales on commercial operations. The
pupose of menu boards are sometimes reffered to as “silent” sales
representatives that encourage potentialcutomer to make a choice
at the same time contribute to financial objectives through the
sales.

1P a g e | 47
 2. Spoken menus. This is a concept simply an alternative method of
communicating or presenting the menu to a customer. The method
can also reduce costs by simplifying the menu planning process
and reducing the amount of paper used and printing cost.
Most foodservices base their menus on the above pattern.
Adjustment made depend on the type of foodservice.

Lesson 2
PREPARATION AND COOKING OF FOODS

EGGS
Eggs are the most versatile and valuable food available.
NUTRITIVE VALUE
Eggs are excellent sources of complete protein and are very good
meat substitute.
Pointers of planning:
1. Color. Eggs, whole or yolk, add color to sauces, bread and other
baked and steamed products.
2. Texture and flavor. Eggs are soft in nature.
3. Shape. Eggs could be served in various forms like sliced, diced, cut
in halves or whole.
4. Storage. Rapid deterioration in eggs occurs when they are stored
room temperature. Buy only number of eggs will be used within 1 to
2 weeks period.
5. Frozen eggs. A whole raw egg, the yolk and white; can be frozen.
Whether you used sugar or salt is determined by the kind of
preparation the eggs or egg yolks undergo later.

1P a g e | 48
 6. Dried eggs. These are used in many commercial mixes by the food
industry.

FRUITS
Fruit is defined as the repined ovary of a seed plant and its
content. It is considered as one of the most powerful and flavorful
food. It is a delightful starter, dessert or snack, fresh or cooked. It
has exquisite aroma.

PURCHASING OF FRUITS
Fruits are purchased based on appearance, size, color, shape
and freedom from detects.
PRERATION OF FRUITS
Cooking alters the taste, texture, color and shape of fruit, so
fruit is often consumed in its raw state. Most fruits can be kept
beyond the growing season by combining it with sugar in the
following forms of fruits spreads.
VEGETABLE
Vegetables, simply defined, are plants that are used as food.
Vegetables in raw or cooked form and color, flavor and texture to
meals as well as enhance a meal’s overall nutritional value.
VEGETABLE PARTS
FRUITS
1. Avocado. Fruits with a leathery dark green or blackish skin with a
soft, smooth-tasting. Also called alligator pear.
2. Cucumber. Long fruit of the cucumber plant that has dark green
peal. Eaten raw in salads and sandwiches or picked.
3. Eggplant. The large, oval, usually purple-skinned but also occurring
in other colors, and widely used in dishes.
4. Okra. The large, oval, fleshy, usually purple-skinned but also
occurring in other colors, and widely used in dishes.

1P a g e | 49
5. Pepper. A green, red, or yellow vegetable that is follow with firm
walls containing seeds that can be eaten either raw or cooked.
6. Pumpkin. Round large fruit with a thick orange-skinned rind, dry
flesh, and many seeds.
7. Snap beans an edible bean with long tubular pods that are
harvested and eaten when immature.
8. Squash. The fruit of any plant the gourd family, cooked and eaten
as a vegetable.
9. Tomato, a round fruit with bright-red, occasionally yellow, skin and
pulpy seedy flesh.

LEAVES
1. Beet greens. The red-colored root a variety of beet plant.
2. Cabbage. A plant with a short stem and a roundish head of closely
layered green, white, or red leaves that is eaten as a garnish.
3. Parsley. A widely cultivated plant of the carrot family with small
compound leave that are used in cooking and as a garnish.
4. Spinach. The dark-green leaves of the spinach plant eaten cooked
as a vegetable or raw in salad.
5. Mustard green. Powdered mustard seeds, or hot spicy paste made
from powdered, eaten in small quantities as a condiment.
6. Lettuce. Plant grown for its edible leaves. Usually used in salad.

SEEDS
1. Beans
A long thin usually green seedpod of a bean plant eaten
cooked as a vegetable.

2. Corn

1P a g e | 50
 The grain of the corn plant, used as a vegetable, ground for
flour.
3. Lentils
Seed of the lentil plant that is lens shaped, brown, gray and
yellow or orange inside, and rich in protein.
4. Peas
A round green seed that grows in a pod, eaten as a
vegetable.

ROOTS
1. Beet
A plant with a large swollen root.
2. Radish. A crisp pungent root, usually white with a red skin,
eaten raw.
3. Turnip. Root vegetable: the white rounded fleshy root of the turnip
that is eaten as a vegetable.
BULBS
1. Chives. A plant with long fine hollow leaves that has a strong
onion flavor and purple ball-shaped flowers.
2. Leek. An edible plant with dark green leaves rising from a close-
set white base.
3. Onion. A vegetable in the form of a rounded edible bulb with hard
pungent flesh in concentric layers beneath a flaky brown skin.
TUBERS
1. Ginger root
Food hot-tasting spice. The hot-tasting edible
underground stem. Of the ginger plant, used fresh in
Asian cooking and as a spice in powdered form.
2. Potato
a rounded white tuber with a thin ski, cooked as
a vegetable.

1P a g e | 51
 PURCHASING VEGETABLES
Season, ripeness, freshness, yield and freedom from
bruising or mold are considered when selecting vegetables.
Individual selection criteria vary according to the vegetables.
PREPARATION OF VEGETABLES
Heat affects the vegetables texture, flavors, color and
nutrient retention, limiting cooking time helps preserve both
flavor and appearance. Regardless of the method selected,
vegetables should be thoroughly cleaned before preparation to
remove soil, bacteria and pesticide residues.
STORAGE OF VEGETABLES
Vegetables, continue to respire after harvest, which
contributes to the deterioration of their appearance, texture,
flavor, and vitamin content. Another commercial process that
slows down respiration is coating vegetables with a thin, edible
coating such as wax.
FISH AND SHELLFISH
Fish and shellfish have always been a part of the daily diet for
many people living along coastal or inland waters.
Fish can be classified three different ways:
1. Vertebrae or invertebrate
2. Saltwater or fresh water
3. Lean or fatty.

COMPOSITION OF FISH
Fish and shellfish, are more tender than other flesh food,
nutritionally, 3 ounces of fish contains fewer calories than beef,
pork, lamb or poultry. Fish is high in protein and relatively low in
fat. Fish is also a good source of many B vitamins.
PURCHASING OF FISH AND SHELLFISH

1P a g e | 52
 Inspection of fish is voluntary and is based on the
wholesomeness of the fish. Fish roe is also sold. Shellfish can
be purchased alive, cooked in their shell, or shucked, to be
refrigerated, frozen or canned.
PREPARATION OF FISH AND SHELLFISH
Overcooking is most common mistake in the preparation of
fish, resulting in excessive flakiness, dryness and flavor loss.
Fish cook quickly and are done when the flesh turns color, is firm
to the touch, separates from the bone, is no longer pink and the
flesh is moist and flakes easily at the segment without falling
part.
MEAT
Meat, is defined as the animal tissue considered specifically as
food. It is used as popular entrée for the most dinner and is
usually served during breakfast, lunch and snack time. Usually,
the most expensive item on a menu, meat serves as important
source of complete protein.

TYPES OF MEAT
1. Beef, most beef is supplied by steers, male cattle that are castrated
while young so that they will gain weight quickly.
2. Veal. Veal comes from male and female cattle between the ages of
three weeks and three months.
3. Lamb. Lamb comes from sheep less than 14-month-old; the meat
from older animals is sold as mutton.
4. Pork. Most pork comes young swine of either gender.

PURCHASING MEATS
Meat inspection is mandatory but grading is voluntary.
Factors considered in grading are color, grain, surface texture
and fat distribution.

1P a g e | 53
Yield grades are ranked 1 (highest) to 5 (lowest). Meat can be
artificially treated to make then tendered by aging, adding
enzymes, salts and acids or subjecting then to mechanical or
electrical treatments.
1. Variety meat, include the liver, sweetbreads, brain, kidneys, heart,
tongue, tripe and oxtail of the animals.
2. Processed meat such as ham and sausage are preserved by
curing, smoking, cooking, canning or drying.
COMPOSITION OF MEATS
Meat, consist of muscle, connective tissue, adipose tissue and
bone. In the meat cuts, the fat deposited in the muscle is visible
as white streaks called marbling.
PREPARATION OF MEATS
Meat should be sponge clean of moisture with aper towels and
trimmed of fat before being prepared. Tender meat is best by dry
heat, roasting/baking, broiling, grilling, pan broiling and steams
are best for tougher cuts. Common wholesale and retail cuts of
meat are shown below.
STORAGE OF MEAT
All meat should be refrigerated or frozen according to
recommended temperatures. They should be held in the
refrigerator no longer than the suggested maximum times,
usually three to five days. Most if properly wrapped to avoid
freezer burn caused by moisture loss.

1P a g e | 54
 Republic of the Philippines
UNIVERSITY OF EASTERN PHILIPPINES
Pedro Rebadulla Memorial Campus
Catubig, Northern Samar
Web: https://uep.edu.ph
Email:[email protected]

College of Hospitality Management

Name_____________________________________________
Year/Course/Section________________

A. MULTIPLE CHOICE. Encircle the letter of the correct answer.

1. It includes two or more choices in its menu.
a. Selective menu
b. Non-selective menu
c. Single use menu
d. Cycle menu
e. Ala carte menu
2. A menu that is planned for a certain day.
a. Selective menu
b. Non-selective menu
c. Single use menu
d. Cycle menu
e. Ala carte menu
3. In this type, the same menu is used each day.
a. Selective menu
b. Non-selective menu
c. Single use menu
d. Cycle menu
e. Ala carte menu

1P a g e | 55
 4. It offers complete meal at fixed price.
a. Ala carte menu
b. Table d hotel menu
c. De jour menu
d. Single use
e. Menu
5. The food items are priced separately to allow customer to select
only the only food he/she wants.
a. Ala carte menu
b. Table d hotel menu
c. De jour menu
d. Single use
e. Menu
6. Refers to a carefully planned menus that offer in rotation at set
intervals.
a. Selective menu
b. Non-selective menu
c. Cycle menu
d. Ala carte menu
e. Single use menu
7. It means to stimulate appetite.
a. De jour menu
b. Menu
c. Table d hotel menu
d. Appetizer
e. Selective menu
8. It is an itemized list of food served at meal.
a. De jour menu
b. Menu
c. Non selective menu
d. Appetizer

1P a g e | 56
 e. Selective menu
9. This type of men offer no choices.
a. De jour menu
b. Menu
c. Non selective menu
d. Appetizer
e. Selective menu
10. Planning and writing is done daily. It means menu of day.
a. De jour menu
b. Menu
c. Non selective menu
d. Appetizer
e. Selective menu

PROJECT.
 In a separate bond paper make a Menu groupings samples,
included pictures and recipes for every group it should be in
booklet type like our modules. (hand-written or encoded type is
acceptable)

 The menu grouping follows the modified classical menu

sequence as below:

 Appetizer-hot-cold ex. fruits/vegetables

 Main-dish ex. Filipino dish, adobo
 Dessert ex. Fruit-salad
 Beverages ex. Beer, milk or juice

1P a g e | 57
 Republic of the Philippines
UNIVERSITY OF EASTERN PHILIPPINES
Pedro Rebadulla Memorial Campus
Catubig, Northern Samar
Web: https://uep.edu.ph
Email:[email protected]

College of Hospitality Management

FINAL EXAMINATION

Name_____________________________________________
Year/Course/Section________________

I. IDENTIFICATION. Identify the following

______________1., is an itemized list of food served at a meal.
______________2., is simply an alternative method of
communicating or presenting the menu to a customer.
______________3., it includes coffee, tea and a variety of milk
is offered most food services.
______________4., is meant to stimulate appetite.
______________5. Are the most versatile and valuable food
available. They are nutritious, cheap and easy to prepare.
______________6. It is defined as the refined ovary of a seed
plant.
______________7. Simply defined, as plants that are used as
food defined as the animal tissue considered specifically as
food.
______________8. It is defined as the animal tissue considered
specifically as food.

1P a g e | 58
______________9.. It comes from sheep that is less than 14
months old.
_____________10. Comes from male and female cattle
between the ages of three weeks and three months.
_____________11.. Round large fruit with a thick orange-
skinned rind, dry flesh and many seeds.
_____________12. A plant with a short stem and a roundish
head of closely layered green, white, or red leaves that is eaten
as a vegetable.
_____________13.. A long thin usually green seedpod of a
bean plant eaten cooked as a vegetable.
_____________14. The fruit of any plant of the gourd family,
cooked and eaten as vegetable.

1P a g e | 59
II. Matching type: Match Column A with Column B. Write only
the letter before the number.

1. Pork a. Plants that are used as food.

2. Veal b. An edible bean with long tubular eaten
3. Lamb
when immature.
4. Egg
c. The most versatile and valuable food
5. Meat
6. Vegetable
available.
7. Fruit d. Come from sheep less than 14 months
8. Beef old.
9. Alligatorgator e. Comes from the male or female cattle
pear between ages of three weeks.
10.Snap f. Comes from young swine of either
bean
gender.
g. Comes from young castrated cattle.
h. It is the ripened ovary of a seed plant.
i. A round fruit with bright red color
j. Fruit with dark green and blackish skin
with sting, pale green flesh.
k. Defines as animal tissue considered as

food.

1P a g e | 60
III.MULTIPLE CHOICE. Encircle the letter of the correct answer.
1.It includes two or more choices in its menu.
a) Selective menu
b) Non-selective menu
c) Single use menu
d) Cycle menu
e) Ala carte menu
3. A menu that is planned for a certain day.
a) Selective menu
b) Non-selective menu
c) Single use menu
d) Cycle menu
e) Ala carte menu

2. In this type, the same menu is used each day.

a) Selective menu
b) Non-selective menu
c) Single use menu
d) Cycle menu
e) Ala carte menu

3. It offers complete meal at fixed price.

a) Ala carte menu
b) Table d hotel menu
c) De jour menu
d) Single use
e) Menu

1P a g e | 61
 4. The food items are priced separately to allow customer to select
only the only food he/she wants.
a) Ala carte menu
b) Table d hotel menu
c) De jour menu
d) Single use
e) Menu
5. Refers to a carefully planned menus that offer in rotation at set
intervals.
a) Selective menu
b) Non-selective menu
c) Cycle menu
d) Ala carte menu
e) Single use menu
6. It means to stimulate appetite.
a) De jour menu
b) Menu
c) Table d hotel menu
d) Appetizer
e) Selective menu
7. It is an itemized list of food served at meal.
a) De jour menu
b) Menu
c) Non selective menu
d) Appetizer
e) Selective menu
8. This type of men offer no choices.
a) De jour menu
b) Menu
c) Non selective menu

1P a g e | 62
 d) Appetizer
e) Selective menu

9. Planning and writing is done daily. It means menu of day.

a) De jour menu
b) Menu
c) Non selective menu
d) Appetizer
e) Selective menu

IV. ESSAY.

1.In your own opinion, why do we need to check first the raw
materials such as fruits, fish, meat & vegetables that we buy in
the market?

1P a g e | 63
 LABORATORY 4

 In your kitchen at home, try to document all of your

preparation in cooking any kinds of food or meal.
 Just take a picture while preparing and cooking it, step by
step with procedures attached.
 Make it in a short bond-paper, 1 inch margin
(printed and handwritten for the procedures is
appreciated)

GOOD LUCK! & GOD BLESS!

1P a g e | 64
1P a g e | 65