Innovative college of science & TECHNOLOGY

Malitbog, Bongabong, Oriental Mindoro

HOSPITALITY MANAGEMENT DEPARTMENT

Learning Module in
Fundamentals in Food Service
Operation

Learning Module in
Fundamentals in Food Service Operation

Module Title: Designing the Food Service Facility

Introduction:
To understand the planning process thoroughly, foodservice managers
and others involved in a design project need to know certain definitions of
works and example of terminology, as use in this module, and also the goals to
be achieved.
Contents:
Preliminary Preparation for Facility Planning
Trends Affecting Foodservice design
Steps in Planning Procedure
Learning Objectives:

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Date Developed:
Fundamentals in Food Service March 21, 2020
Operation
‘‘To Develop and Enhance the Skills in Service” Developed by:
Kurt Russel R. Eustaquio
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HOSPITALITY MANAGEMENT DEPARTMENT

Name some factors to consider in designing foodservice facility;

Discuss the importance of these factors in ensuring a successful foodservice
Explain new directions in foodservice planning;
Make a menu analysis;
Answer all questions given in the chapter; and
Perform the suggested activities/learning experiences.
Methodology:
Online Recitation
Written examination

Materials:
Learning Module in Fundamentals in Foodservice Operation

Information Sheet 4.1-1

Terms and definitions in designing the Foodservice

Definitions include the following:

Physical pertains to material existence measure by weight, motion, and

resistance. Thus anything taking up space in facility must be accounted for
and fit the available.
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.
Layout refers to the process of arranging the physical facilities, including
equipment, such that operational efficiency is achieved. This involves a design
drawn on paper to show walls, windows, doors, and other structural
components.

Foodservice managers must be involved with the development of all aspects

of the design plan to ensure the facility is properly coordinated and functional.
Although other professionals will design the electrical, water, and plumbing
systems, as well as the lightning, heating, ventilation, and other structural
components of the building, the foodservice manager must provide input on the
specific needs of the foodservice facility. The finished project plan result in
either success or failure for the organization involved.

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Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

Preliminary Preparation for Facility Planning

Before attempting to develop a final design, foodservice managers need to

prepare themselves for tasks ahead, which include:

Studying trends that effect foodservice design

Learning what is new in design and equipment;
Obtaining and reading copies of the regulatory codes and operating licenses
that have bearing on foodservice design and operation; and
Becoming knowledgeable about special requirements for specific type of
foodservice.

Trends Affecting Foodservice Design

Patterns of dining out. More people than ever before are eating meals away
from home. Depending on the economy, however, the types of foodservices
patronized will be affected.
Concern for employees. Shortage of both skilled and unskilled labor and their
desire to retain trained employees has led designers to consider making
foodservice facilities both functional and attractive places in which to work.
Economic factors. Costs of wages, food and utilities can influence selection of
a type of foodservice and its design.
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.
Information on development in design and equipment. Visit to new or
renovated facilities on the same type you are planning and talk with the
manager of those facilities, you may garner new ideas and serve as a means to
obtain firsthand operation.
Regulatory consideration. Foodservice managers need to know which federal,
state, local laws, codes and regulations will affect their building or renovation
project.
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:

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Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

The rationale. Include title, reason or need for project,

and its goal, objectives, policies and the procedures.
Physical and operational characteristics. Include architectural
designs and features, all details about the menu, food preparation
and service, employees and customer profiles and anticipated
volume of business
Regulatory information. Include built-in sanitation, safety and
noise controls features and energy and type of utility usage desired.

The Planning team. 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:
Owner or administrator (the person with the authority to spend
money) for the project and give the final approval to carry it out.
Foodservice manager
Architect
Foodservice design consultant
Equipment representative
Business manager
Builder/contractor
Maintenance engineer/ mechanical engineer
Feasibility Study
A feasibility study – the collection of data about the market
and others factors relating to the operation of the proposed facility –
justifies the proposed outline to ensure that the project is worth
pursuing. The study follows the prospectus outline, with data being
collected for each major category. Because each project is unique,
categories vary according to need.

Menu Analysis
An important step in preliminary is identifying the types of
menu to be served and the various food preparation methods
required for the menu types.

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Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

Architectural Features
During a project’s planning, phase team considers certain
architectural features such as building style materials, types of
floors, walls, ceilings, and noise reduction components; lightning;
heating and cooling; ventilation, built in refrigeration; plumbing.

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Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

l
Self-Check Sheet 4.1-2

Name: Date:
Section Score:

POST TEST
Identify the following. Write your answer before the number.
1. I t pertains to material existence measured by weight, motion,
and resistance. Thus anything taking up space in facility must be accounted for and fit the
available in space.
2. Refers to the process of arranging the physical facilities,
including equipment, such that operational efficiency is achieved.
3. Include the following types of persons: owner or
administrator for the project and give the final approval to carry it out, foodservice manager
Architect.
4. 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.
5. 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.

6|Page
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

Self-Check Sheet 4.1-3

Name: Date:
Section Score:

Directions: Arrange the following steps in planning procedure in writing letter (a) for the first
step, (b) for the second step and so on down to the last. Write the answer on the space
provided for.

1. Prepare a prospectus (a program planning guide)

2. Organize planning team
3. Consider the desired architectural features: building materials, floor, walls, lighting,
heating, refrigeration, and plumbing.
4. Consider to adjust if necessary the costs versus money available relationships.
5. Conduct feasibility study.
6. Make a menu analysis.

7|Page
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

Learning Module in
Fundamentals in Food Service Operation

Module Title: The Menu

Introduction:
The menu is the centerpiece of any eating establishment. It is not just a
list of food for sale, but the reason why that establishment exists. Menu
planning, therefore, may be considered to be one of the most critical
foodservice operations. It defines the décor, serving style, costume and required
cooking skills. The process of planning a menu must be thoroughly
understood.

Contents:
Factors in the Menu Planning
Menu Planning
Types of Menus
Steps in Planning Menu
Menu Groupings
The Menu
Menu Design and Format
Learning Objectives:
Define menu and menu planning;
Identify the different factors in menu planning;
Discuss how these factors affect menu planning;
Classify menus into five groups;
Explain the steps in the menu planning;
Explain the purpose of menu card;
Describe how static or set menus and he single use menus work;
Illustrate how to design a menu card; and
Describe how color, texture, consistency, flavor and variety in preparation
affect the desirability of the prepared meal.

Methodology:
Online Recitation
Written examination

Materials:
Learning Module in Fundamentals in Foodservice Operation

8|Page
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

9|Page
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

Information Sheet 5.1-1

THE MENU

Learning Objectives:
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.

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Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

11 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

12 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

13 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

14 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

15 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

16 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

17 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

18 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

Menu Marketing
The manner in which food choices are presented to potential customers can have
significant impact on sales. It is estimated that two-thirds of menu choices made are influenced
by the menu itself. Menu boards are a common means of communicating menu items and
have been gaining in popularity, especially in health care facilities.

Menu Boards and Signage. Menu and signage can have a significant impact on foods sales on
commercial operations. The purpose of menu boards are sometimes referred to as “silent”
sales representatives that encourage potential customer to make a choice and at the same time
contribute to financial objectives through sales.
Spoken Menus. The spoken menu concept is simply an alternative method of communicating
or representing the menu to a customer. The concept is quite common in fine dining
establishments where was staff verbally describe menu choices to customer rather than
present a printed menu. The assumed advantage is that the direct and personalized
presentation is perceived as better service by the customer. The method can also reduce costs
by simplifying the menu planning process and reducing the amount of paper use and printing
costs.

Self-Check Sheet 5.1-2

Name: Date:
Section Score:

Multiple Choice: Choose only 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
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Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
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HOSPITALITY MANAGEMENT DEPARTMENT

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

4. It offers complete meal at fixed price

a. Ala carte Menu
b. Non-selective Menu
c. Single Use Menu
d. Menu
e. Table d’ hote Menu

5. The food items are priced separately to allow customer to select only the only foods
he/she wants.
a. Ala carte Menu
b. Non-selective Menu
c. Single Use Menu
d. Menu
e. Table d’ hote Menu

Self-Check Sheet 5.1-3

Name: Date:
Section Score:

Matching Type: Match Column A with Column B. Write only the letter before the number.
A 4. Appetizer
1. Ala carte menus 5. Menu
2. Table d’hote menu 6. Selective menu
3. De jour Menu 7. Non-selective menu
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Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
 Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

8. Static or set g. As the name implies, a

9. Single-use menu single use menu in one that is planned for a
10. Cycle-menu certain day, prepared and served to
customer without repeating exactly in the
same form.
h. In this type, the same menus are used
each day.
i. Planning and writing is done daily. This is
a good way of utilizing leftover food and
B food bargains.
a. It offers a complete meal at fixed price
usually with a choice of some items.
b. The food items are priced separately.
This allows the customer to select the only
food he/she wants
c. Refers to a carefully planned menus that
are offered in rotation at set intervals.
d. It is an itemized list of food served at a
meal.
e. This type offers no choices where this is
used, two or three options on certain items
such as salad, desserts, and beverages.
f. It includes two or more choices in its
menu

Activity:
Search an actual sample or picture of types of menu.

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Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...
Picture Innovative college of science & TECHNOLOGY Picture
2 ... Malitbog, Bongabong, Oriental Mindoro 5 ...
HOSPITALITY MANAGEMENT DEPARTMENT

22 | P a g e
Date Developed:
Picture Fundamentals in Food Service Pictur
March 21, 2020
Operation
11 ... ‘‘To Develop and Enhance the Skills in Service” Developed by: e
Kurt Russel R. Eustaquio 12 ...