This lesson contains 12 slides, with interactive quiz, text slides and 6 videos.
Items in this lesson
Food Service Organisation
Week 2 - Amy Brown
Slide 1 - Slide
What did we discuss in last weeks class?
Slide 2 - Mind map
Food organisation involves effective practice in staff organisation, service methods, preparation and control of resources
Legislation and regulation is very important factors in food service organisation particularly in hygiene and safety!
Design of the workspace and movement of people and goods is known as 'workflow'
Staff organisation and methods of operation and service vary in different
hospitality businesses depending on the particular requirements of the business
In this unit we will also investiage practices and procedures used and the importance of liaising with other departments within the business
Slide 3 - Slide
ACTIVITY 1.
Complete your assignment from last week.
P1 - Food service organisation e.g. restaurant, food truck, fast-food with the service method, service area, ordering/selection, service, dining area and clearing (as listed on the table on pg 275 Foskitt F&B)
