| Food Service: The Mover Of The Culinary Arts | | | | establishment, the nutritional value and palatability |
| The Food Service Of The Present Age | | | | of the food and most importantly, the over-all |
| There are a few restaurants nowadays that can | | | | cost of the menu. |
| really sweep you off your feet from merely | | | | Planning is not very easy when you think of the |
| displaying their exquisite style in food serving. | | | | randomness of the number of guests or |
| Years ago, food serving was an art that was | | | | customers of the establishment. A food service |
| practiced like a ritual. This is because, for one, | | | | manager will have to periodically review the |
| people were so deeply religious that even the | | | | existing menu of the restaurant and assess the |
| preparation of the food was a cause of | | | | recipes based from comments received from |
| celebration and joy. Two, people used to have all | | | | customers. Any comment, such as too much salt |
| the time in the world that even the preparation of | | | | or too sweet a food, is a major concern for a |
| food was made into a beautiful ritual of blessing. | | | | food service manager. He also needs to assign |
| Of all the people in the known world, the | | | | appropriate prices to the menu items. The |
| Japanese has managed, up to now, to maintain | | | | feedback from the guests is not only to be able |
| rituals that they have observed all throughout | | | | to determine the possible labor and overhead |
| their life, of which include preparation and serving | | | | costs but also to continuously improve the service |
| of food and drinks. In fact, they have this | | | | to the customers. |
| so-called tea ceremony for special events like | | | | He will also direct and organize training programs |
| weddings or funerals, with teas served in little | | | | for his workers, evaluate performance of each |
| cups. Most of Japanese food preparations and | | | | workers and resolve existing problems between |
| rituals are meant as an offering to their master, | | | | personnel, if there is any. It is important for the |
| teacher, deity or God. In some other parts of the | | | | food service manager to be able to keep-high the |
| world, like in Africa, for example, there still exist | | | | morale of his workers to make them more |
| more radical rituals such as dancing or the banging | | | | effective in their word. In serious situations, he will |
| of congo drums to exalt their God. The food | | | | have to investigate and resolve conflicts not only |
| were said to be a gift from their God and they | | | | between his staff but also between a customer |
| are dancing out of joy for the blessing. | | | | and staff, or complaints by the customer |
| Such rituals of food service are colorful memories | | | | regarding the quality of food, service or |
| of tradition that is slowly being forgotten. | | | | accommodation. |
| Notwithstanding the lost tradition of food serving, | | | | A food service manager also makes sure of the |
| some people still do understand the importance of | | | | economical use of raw food materials and the |
| proper food serving. | | | | timeliness of food preparation by coordinating |
| The Civilian Food Service Manager | | | | assignments of food preparation to different |
| In the modern age, a hotel or food chain or | | | | personnel. He is also tasked with the estimation of |
| restaurant needs food service managers who can | | | | food and beverage consumption in relation to the |
| direct and organize food attendants to prepare | | | | existing stocks in the pantry. |
| and serve the food to the customers or guests. | | | | The tiring part in the work of a food service |
| Food service managers are normally found in | | | | manager is monitoring. The monitoring of methods |
| first-class hotels, restaurants or cafeterias. The | | | | in food preparation, size of portions and food |
| work of the food service managers, however, is | | | | preparation, although very exhausting, should be |
| so much streamlined into the process that | | | | done regularly. Aside from this, he will also have |
| sometimes a food service manager has other | | | | to monitor the performance of his staff, the |
| responsibilities in tow. In fact, there are instances | | | | budget and the payroll records. |
| when the food service manager is also the | | | | The Military Food Service Manager |
| restaurant manager, two managerial jobs for a | | | | The military food service manager, on the other |
| single person. | | | | hand, works in a military organization. This is |
| Over the years, nonetheless, the continuous | | | | necessary because there is a need for |
| integration of work processes in the food industry | | | | organization when feeding hundreds or thousands |
| and the automation and improvement of some of | | | | of service members every day. The daily meals |
| the process lines simplify the work of food | | | | are carefully planned to suit the diet and nutritional |
| service manager. Today, the food service | | | | requirements of soldiers. |
| managers can also be the restaurant manager, | | | | Even in a battle, there exists a food service |
| food service directors or dining room managers. | | | | manager that directs the food requirements. This |
| In some five star hotels, however, there are | | | | is very important since there have been records |
| special areas in food management that needs | | | | in military history of battles lost due to famished |
| keen supervision. In such cases, hotels or | | | | soldiers that have become weak both physically |
| restaurants hire a food and beverage manager, a | | | | and morally. |
| kitchen manager, a banquet manager and catering | | | | Duties Of A Military Food Service Manager |
| manager, depending on the needs of the hotel. | | | | In comparison, a military food service manager |
| Duties Of A Civilian Food Manager | | | | has fewer duties than a civilian food service |
| A civilian food service manager is tasked to hire | | | | manager. He merely manages the cooking and |
| his own serving and food preparation staffs, must | | | | food serving preparations in mess halls and directs |
| write his planning menus and food utilization | | | | the operation of the officers' dining halls. He also |
| techniques, and must enforce compliance to | | | | determines the staff and required equipment for |
| current food, health and fire regulations. Certain | | | | the dining hall, kitchen and meat cutting areas. He |
| nutrition standards by the government, such as | | | | is responsible for setting standards for food |
| iodine requirement in food, must be enforced | | | | storage and preparation and estimates food |
| properly. So, the work of a food service manager | | | | budget. In doing this, the military food service |
| is to be thorough in planning from beginning to | | | | manager will be able to maintain the nutritional and |
| end. This planning will revolve around the expected | | | | sanitary standards in food service facilities. |
| number of guests, the popularity of the | | | | |