(Blank)
is any organized system or business that prepares, cooks, and serves food to people outside their homes. It
includes various settings like restaurants, schools, hospitals, and food trucks, offering meals through table service, self-
service, or takeout. Beyond just food, it focuses on providing a complete dining experience with cleanliness, speed, and
good service, making it an essential part of daily life.
Food Service
Staff should wear spotless uniforms, maintain impeccable grooming, and use subtle fragrances, as personal presentation forms the first impression on guests.
Professional & Hygienic Appearance
involves guest-facing activities like greeting, seating, order-taking, serving, and payment processing.
Front of the House
Calmly resolving guest issues with empathy and prompt action transforms potential negative experiences into positive outcomes.
Complaint Handling
Casual to fine-dining with table service and complete customer experience.
Full-service restaurants
Demonstrating integrity, transparency, and dedication to the establishment builds strong internal trust and external credibility.
Honesty & Loyalty
Arise from poor lighting, inadequate ventilation, malfunctioning equipment, improper use of tools (e.g., knives), and unsafe workingconditions.
Physical Hazards
This is during the barangay system, local leaders (datus) organized large-scale feeding; early roots of communal foodservice
Pre-colonial era
oversees all operations, ensuring service standards, staff coordination,scheduling, and food safety compliance. Managers follow specific roles throughout the day (opening,peak hours, closing) using planning tools and checklists.
General Management
I welcome guests with a smile, help them find their table, and often answer phone calls.
Who am I?
Saucier
Cafeteria-style service brought by Americans, particularly through public school feeding programs (~1906), spreading later to hospitals, workplaces, and institutions
American era (early 1900s)
plays a central role and reports directly to the Food and Beverage Manager. Theirresponsibilities include supervising the staff, creating duty rosters, hiring and training employees, andconducting appraisals.
Restaurant Manager
Present dessert menus or ask: “May I offer dessert or coffee?”Upsell liqueur coffees or digestifs. Serve from the right
Offer Dessert and After‑Meal Beverage
means removing used dishes, utensils, glassware, and napkins from the table after a guest has finished a course or meal.
Clearing
Caused by workplace stress, overwork, or pressure, leading to anxiety,depression, or decreased mental focus.
Psychological Hazards
Enter orders accurately into the system/kitchen ticket.Include any special instructions (allergies, doneness, etc.).
Submit Orders & Coordinate with Kitchen
Involve exposure to cleaning agents, fumes, cooking smoke, and other chemical substances used in the kitchen.
Chemical Hazards
means preparing the table again with fresh or clean items after clearing, especially between courses or before the next group of guests is seated.
Re-setting
focuses on food preparation, sanitation, and cost control. Staff includes chefs,cooks, dishwashers, and receivers.
Back of the House
Chinese food became more permanent and structured; eating houses, known locally (e.g., panciteria), served as early commercial dining venues
Spanish colonial period
Fast food and grab‑and‑go formats; includes delivery services.
Quick-service restaurants (QSR)
Confirm party size and preferences (“Inside or outside?”). Let guests choose if possible—but seat gender- or age-priority in fine-dining contexts.Place napkins on laps and provide hot/cold towels if used.
Seat Guests
Chinese merchants introduced diverse cuisine, leading to the rise of eating houses in Philippine communities
Chinese influence (~982 A.D.)
Reception Maitre d’hôtel, is the first point of contact for guests. She greets and seats guests,manages reservations, escorts customers to their tables, and collects feedback.
Hostess
Result from exposure to harmful microorganisms such as bacteria,viruses, and fungi. These are often spread by sick employees, poor hygiene,or contaminated equipment and food.
Biological Hazards