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The movement of food in a

food service operation is referred


to as the flow of food. This flow of
food begins when a decision is
made to include a food item on
the menu and ends with the final
serving of the food item to the
customer.
With the flow of food, there is a
need for workflow structures
where the flow process can be
monitored to ensure the efficient
pick up of food items.
The kitchen, being the center of food
production in a food service establishment,
is not only concerned with food preparation
and cooking but includes other functions
like receiving, storing, holding,
dishwashing, and picking up of food and
bringing it to the dining area. All these
functions should be provided sufficient
space to ensure smooth, comfortable, and
quality controlled operations.
The entrance of food items and
supplies starts at the receiving area
where checking and weighing of the
different items are done. Once this
process is finished, the materials go
to the appropriate storage areas and
stay there awaiting future use.
 DRY FOOD STORAGE

 NONFOOD STORAGE

 REFRIGERATED FOOD STORAGE


Dry food storage for canned
and packaged food staples such
as cereals, rice, flour, pasta,
herbs, spices, condiments,
seasonings and sauces, and
similar others;
Non-food storage for cleaning
tools and detergents, preparation
and cooking tools and equipment,
serving wares, trays, and the like;
Refrigerated food storage for
perishable food items like fresh
meat, seafood, poultry and butter,
liquid milk, juices, and the like.,
and the like.
These storage areas should be arranged
in the line of material flow. In large
restaurants or cafeterias, food production in
the kitchen is arranged in work centers for
specialized production such as preparation,
baking or salad making, or with cooking
equipment such as ranges, steam kettles,
steam cookers, and ovens.
These work centers are usually
arranged at right angles to the general
flow of materials which includes the
lateral movement in and out of these
work centers but which enable the
materials to progress in a general
forward direction toward the point of
service.
These work centers are usually
arranged at right angles to the general
flow of materials which includes the
lateral movement in and out of these
work centers but which enable the
materials to progress in a general
forward direction toward the point of
service.
Pretend that you and your partner are to
put up a restaurant. Design the general floor
plan of your restaurant showing the location
of kitchen, dining room, and other related
areas. Do this in a sheet of bond paper. Then
design in detail your kitchen showing
entrance for deliveries to storage areas and
preparation and cooking areas, to the pick up
area for prepared food that is ready for
delivery to the dining area. Follow the
principle of "providing for a continuous flow
of materials." You can design the detailed
plan of your kitchen on a separate sheet.
In the convectional food
service system, the food is
prepared food is held for a
short time before it is served in
the dining area.
The food is prepared on the
premises then the prepared food is
chilled or frozen and stored for use at
later time.
A process in which chilled or frozen
foods are returned to eating
temperature.
Commonly frozen food undergoes
rethermalization before it serve to the
customer.
The Kitchen size is dedicated or affect by
the number of factor such as the type of
operation, the menu offered, the customer
load, the extent to which prepared or partially
prepared food.
1. Dinnerware

2. Flatware

3. Beverageware

4. Linen
Such as Dinner Plate, Luncheon Plates,
Salad Plates, Cup and Saucers, Soup Bowls,
Soup Plates, Bread and Butter Plates, Demitasse
Cups and Saucers and Platters.
Such as Forks, Spoons, Table Knives, Soup
Tureen, Butter Knives, Teaspoons, Salad Forks
and etc.,
Such as Drinking Glass, Wine Glass, Bowls,
Goblet, and Juice Glass.
Such as Tablecloth, topcloth, napkins,
placemats, table runner and silence cloth.
Loses is caused by pilferage or damages
such as chips, discoloration, and breakage
caused by clients or handling of kitchen and
service personnel.
1. An illustration of continuous flow of material
in food and beverage service.
2. Personnel who responsible for overall
process in kitchen department specially on
Receiving Area.
3. An area in the Kitchen where can store or
keep food and material in the establishment.
4. Part of the kitchen service where can be
change base of the factors such as Operation
type, Menu offered and Customer loads.
5. An area on the kitchen where can be clean
the dishes.
6. An area on the kitchen where the waiter take
the ordered meal to serve.
7. A process on which chilled or frozen foods
are returned to eating temperature.
8. A personnel who responsible for cleaning
the dishes.
9. Storage where storing food material such as
cereals, rice, flour, pasta and etc.
10. Storage where storing material such as
detergent, tools, equipment, serving ware and
etc.
11. Storage where storing perishable food such
as meat, seafood, and dairy product.
12-13. Give at least two example of
Dinnerware.
13-14. Give at least two example of Flatware.
15-16. Give at least two example of
Beverageware.
17-19. Give at least two example of Linens.
20. A happening caused by chips, discoloration
and breakage caused by clients or handling fo
kitchen and service personel.
1. WORKFLOW
2. KITCHEN SUPERVISOR
3. STORAGE AREA
4. KITCHEN SIZE
5. DISHWASHING AREA
6. SERVING AREA
7. RETHERMALIZATION
8. DISHWASHER
9. DRY FOOD STORAGE
10. NON-FOOD STORAGE
11. REFRIGERATED FOOD STORAGE
Such as Dinner Plate, Luncheon Plates,
Salad Plates, Cup and Saucers, Soup Bowls,
Soup Plates, Bread and Butter Plates, Demitasse
Cups and Saucers and Platters.
Such as Forks, Spoons, Table Knives, Soup
Tureen, Butter Knives, Teaspoons, Salad Forks
and etc.,
Such as Drinking Glass, Wine Glass, Bowls,
Goblet, and Juice Glass.
Such as Tablecloth, topcloth, napkins,
placemats, table runner and silence cloth.
20. Loses