Morong National High School TLE IV FOOD SERVICE MANAGEMENT First Quarter PSSLC Topics Objectives No. of Days Suggested Activities Reference Materials I:1:1. Understand Concepts and Concerns Related in Food Service Industry. Organizing and managing food service 1:1 Explain the meaning of food service. 1:2 Describe the origin and nature of food service 1:3 Cite new trends and issues in the food service industry. 1:4 Classify the food service establishments. 1:5 Discuss the principles and procedures in food service management. 1:6 Discuss how one can put up a food service organization. 1 1 2 Visit your school cafeteria or canteen. Note existing floor plan. Can you find the different centers in your canteen? Can you see a way to improve the floor plan? Home Technology Food Management and Service II SEDP Series Technology and Home Economics III Ines Alcantara De Guzman Cesar P. Suratos I:I:2. Apply Knowledge And Skills In Organizing A Food Service Establishment. Organizing a food management 1 Discuss the factors to consider in organizing a food service establishment. 2 Explain effective management 3 Analyze the administrative aspects of management 4. Explain personnel management. 5 Identify personnel policies common to all food service establishment 6 Describe the qualities of an efficient food service personnel. 7 Explain the functions of food operation 8 Identify the duties and responsibilities of food service workers. 1 2 3 Observe the management style of your cafeteria or canteen teacher. Interview them regarding personal policies they are observing. Report interview results to the class. Dramatize the effect of positive and negative traits of food service in relation to a. Customers b. Co-workers c. Management Food Management and Service II SEDP Series Home Economics IV By Cruz Rondilla
I:I:3 Apply Knowledge On Safety And Sanitation In The Food Service. Safety and sanitation in the food service 1 Identify common accidents in the performance of duties and responsibilities of food service. 2 Discuss the importance of safety precautions in food 1 Demonstrate common accidents in the food service. TLE II Book SEDP Series TLE III by Ines Alcantara Cesar P. Suratos I:I:4 Demonstrate Functional Knowledge Of Kitchen Layout Kitchen Layout 1 Discuss the basic principles of kitchen layout 2 Draw the ideal kitchen layout for food service establishment. Food Management and Service II SEDP Series Home Economics IV By CruzRondilla I:I:5 Apply Functional Knowledge of Purchasing, Receiving and Storing. Purchasing, receiving, and storing of foods 1 Discuss the importance of purchasing quality food. 2 Show proper ways of receiving, recording and storing food in school canteen or cafeteria. 2 Visit a local supermarket or store nearest your place. Observe the manner in which different foods are stored. Perform actual job training. Home Economics III Ines Alcantara De Guzman Cesar P. Suratos I:I:6 Demonstrate Understanding of Concepts and Processes in Menu Planning Planning and quantifying recipes 1 Define menu planning 2 Discuss the factors to consider in menu planning. 3 Explain the mechanics of menu planning. 4 Apply the mechanics of menu planning. 5 Illustrate how to design menu card. 1 1 3 Prepare a one-week menu for breakfast, lunch and supper for a family of five members. Remember the pointers in menu planning while preparing it. Food Management and Service II SEDP Series Home Economics IV By Cruz Rondilla I:I:7 Demonstrate Ability To Apply Basic Principles, Techniques and Procedure in Quantity Food Preparation 1 Discuss the basic principles, techniques and procedures in quantity food preparation. 2 Identify means of achieving quality control 3 Discuss the guidelines in quantifying recipes. :4 Plan a menu of Asian and other international recipes for special occasions. 5 Write recipes for large quantities. 6 Prepare dish for meat, fish and shellfish, poultry, vegetables, fruits and dairy products. 5 5 10 Visit your school cafeteria and observe the production procedures practiced by the teachers and the students. Write down your observations and give comments and suggestions. Share your observations
Starch and starch cookery 1. Compare the thickening power of the different kids of starch in terms of viscosity in sauces. 2. Describe the unique role of protein of wheat flour in bread making. 5 Laboratory on the following effect of the kind and amount of starch on viscosity Food Management and Service II SEDP Series 3. Explain the cause of expansion in yeast bread -effect of sugar acid and pretreatment by dry heat on the moldavility of starch gels Laboratory on recipes like Luglog sauce, Lumpia sauce Karekare sauce using toasted and ground rice Cutchinta, sapinsapin I:I:9 Demonstrate knowledge and skills in dining room preparation and service Table Appointment Prepare sample sketch of the different types of dining room layout and the proper arrangement of tables and chairs 2 Illustrate the different types of decoration and motifs for different occasions. 3 Discuss the kinds, uses and care of the different table appointments 2 Put up a bulletin board display of different table appointments. Indicate the uses and care for each table appointment. TLE IV by: Cruz Duran Rondilla Napkin Folding 1. Identify the types of napkin folding 2. Demonstrate the various ways of fancy napkin folding. 3. Evaluate the various ways of folding a napkin 2 Let students perform the various ways of fancy napkin folding Food Management and Service II SEDP Series TLE IV by: Cruz Duran Rondilla Styles food services 1. identify the different styles in food service. 2. Demonstrate the different styles of food service. 2 Demonstrate setting a table for breakfast, lunch and formal Food Management and Service II SEDP Series