DAVAO ORIENTAL STATE UNIVERSITY
BANAYBANAY EXTENSION CAMPUS
INSTRUCTIONAL MATERIAL
In
(School Food Service Management)
Prepared by: Anita D. Puntod
Module Intended Learning Lessons References
Outcomes
Module 1 LESSON 1
Introduction of • Define school
School Cafeteria cafeteria. Definition of Terms
• Determine the use of
school cafeteria
according to the needs of LESSON 2
student
• Make an Use of school Cafeteria
organizational chart of
your dream school
cafeteria; LESSON 3
• Identify the function
and responsibilities of Personnel in Individual Units
each personnel in their
respective units; and LESSON 4
• Importance of each
personnel to run a Operational Routine
school cafeteria.
• Design your own
serving line
procedures for a
school cafeteria in the
Philippines;
• Know the importance
of food production
schedule;
• Make a heathy menu
for a school cafeteria
in the Philippines
Module 2 • Know the LESSON 1
importance of proper
Proper Storage storage of food; Storage of Food
and Food • Compute opening
LESSON 2
Serving inventory of stocks;
• Identify the proper Daily Food Service Offering
storage for leftover
foods
• Differentiate
breakfast and
Kindergarten snack
program;
• Make your own
breakfast and
kindergarten
program
• Identify the policy
on Competition and
Extra Food Sales
Module 3 • Identify procedures LESSON 1:
for All Eating and
Safety and Drinking Utensils. Storage and Receiving
Sanitation • Determine Food
Sanitation Storage LESSON 2:
and Receiving and
safety preparation; Food Sanitation-Service
• Importance of
temperature to food. LESSON 3:
• Importance of food
preparation and Important Temperature
safety storage of
food product LESSON 4:
• Determine the
suspected food that Food Preparation
cause of poison.
• Know the proper LESSON 5:
way in washing
table and dining Safe Storage of Food
area. Products
• Make a video of
proper cleaning of LESSON 6:
an equipment in
your home; Proper Washing of table and
• Make your own Dining area
pricing for the meal
and services offered LESSON 6:
in your own school
cafeteria; Procedures Related to
Suspected Food Poisoning
LESSON 7
Pricing and Meal Servicing
Course Title School Food Service Management
This is a 3-unit course focused on application of principle of food
preparation and services in the management of school cafeteria.
Course Description
Units / Credit Equivalent 3.0
Upon completion of the assignments, readings, and
Course Outcomes
laboratory activities, the student will be able to:
• Use safety standard in preparation food & services;
• Apply safety protocol in proper disposing waste;
• Provide palatable, high-quality, nutritious foods that
students will enjoy eating at a price affordable to
students
• Encourage and promote nutrition education and
coordinate food service programs with classroom
instruction
Learning Outcomes
Module 1: Introduction of School Cafeteria
Lesson 1: What is School Cafeteria Management all About?
Learning Objectives:
At the end of the sessions, the students will be able to:
• Define school cafeteria;
• Importance of school cafeteria to a daily life of a students.
MOTIVATIONAL ACTIVITY:
Direction: Make an infographic about your ideal school cafeteria. You can use this link
https://www.canva.com to create or you can find your own which convenient for you.
ANALYSIS:
Direction: Answer the following questions in a separate sheet of paper.
1. How important to have a convenient school cafeteria in your respective school?
2. List at least ten benefits of having a school cafeteria
ABSTRACTION:
What is School Cafeteria Management all About?
A dining area, as at a school or office building, where meals may be purchased or brought
from home and eaten. The big room with a lunch line and tables where kids eat their lunches
while at school is an example of a cafeteria.
Effective Canteen Management
In addition to providing the school community with nutritious and affordable foods, the
canteen should be based on good management practices and be financially self-sustaining.
Experience shows that, with good management and marketing practices, a canteen can
provide healthy foods and also be financially viable. The school canteen is a small business.
Like any business, it requires good management practices to be efficient and successful.
Effective canteen management requires that: everyone involved knows its goals and
objectives and is familiar with its policies canteen staff and committee develop an
implementation plan to achieve policy goals day-to-day operational procedures are structured
and enforced staff are adequately trained and supervised staff carry out efficient stock
management, accounting and financial procedures staff are familiar with and comply with
relevant legal requirements regarding food safety and occupational health and safety
standards.
REFERENCES:
UNION COUNTY SCHOOL DISTRICT CAFETERIA HANDBOOK,@2008
END….
PROCEED TO LESSON 2………..
Lesson 2: Use of School Cafeteria
Learning Objectives:
At the end of the sessions, the students will be able to:
• Determine the use of school cafeteria according to the needs of student;
• Appreciate the importance of proper usage of canteen to a students, school personnel,
and school canteen personnel.
MOTIVATIONAL ACTIVITY
Direction: Research in the web the other uses of school canteen. And make it in a Wordle
form using this link Word Art 2 - Edit - WordArt.com.
ABSTRACTION:
Use of School Cafeteria
1. Pot Luck or Covered Dish Dinner {Not Permitted During School Day}
When an organization or persons bring prepared foods in serving dishes ready for the guests
to serve themselves, Food Services assumes no responsibility for quality sanitation, and/or
wholesomeness of items provided by outside sources. Serving utensils and containers is the
total responsibility of the individual (s) providing the food? If Food Services equipment, such
as ovens, serving counter, dishwasher, etc., is needed by the organization, a member from the
Food Services staff certified in Serve-Safe must be on duty and will be paid at the established
rate. No employee will be asked or required to work without compensation. Anyone desiring
to donate time may donate pay received back to the sponsoring organization.
2. Fund-Raising Meal
A meal is often served by a school organization to raise money after school hours. The
organization should purchase all of the food and supplies from outside sources. The
contacting person should be sure to state the name of the organization and its tax status for
billing purposes. Close coordination is necessary between the manager and contacting
individuals to ensure that all items needed for production have been purchased. Food or
supplies belonging to Food Service must not be used. Requests may be received from the
person(s) planning the fund raising meal, for all or parts of the meal to be prepared by food
service (for example, spaghetti sauce). Costs for these items will be cost of food and supplies
plus labor. Members on the food service staff from the school in which the function is being
held must be hired at the established minimum pay rate. The organization's check will be
deposited by the manager into the school lunch account.
APPLICATION:
Direction: In two paragraph answer the question.
1. How importance to a students, school personnel, and school canteen personnel to
know the proper use of school canteen?
REFERENCE:
UNION COUNTY SCHOOL DISTRICT CAFETERIA HANDBOOK
REVISED AUGUST, 1994 REVISED FEBRUARY, 1996 REVISED JUNE, 2002
REVISED MARCH, 2004 REVISED MARCH, 2008
END….
PROCEED TO LESSON 3………..
Lesson 3: Personnel in Individual Units
Learning Objectives:
After reading this lesson, you will be able to:
• Make an organizational chart of your dream school cafeteria;
• Identify the function and responsibilities of each personnel in their respective units;
and
• Importance of each personnel to run a school cafeteria.
MOTIVATIONAL ACTIVITY:
Direction: Make an organizational chart of your own school cafeteria.
ANALYSIS:
Direction: In no more than ten sentences answer the following questions. Write your answer
in a separate sheet of paper.
1. How important the organizational structure of a personnel?
2. Why we have to know the duties and responsibilities of each personnel?
3. What is the purpose of organizational structure?
4. How organizational structure work?
5. If you will have your cafeteria business what will be your organizational structure look
like?
ABSTRACTION
Organization of Office of Food Service for any organization to work well and
efficiently there must be lines of authority which are followed. Many times
misunderstandings and disruptions can be easily avoided or settled if the chain of command is
followed. In the Food Service Department the links of the chain run from the food service
worker to the manager; from the manager to the supervisor and building principal; from the
supervisor to the Superintendent of Education. Our Cafeterias will run smoothly when all
employees are aware of this chain of command and strive to follow it.
ORGANIZATION
Personnel in Individual Units Food Service
FOOD SERVICE MANAGER
The manager is responsible for the efficient operation of food service programs in an
individual school within the budget restraints under the direction and guidance of the Food
Services Office in coordination with the principal or principal's designee(s).
QUALIFICATION
• Complete satisfactorily the "New Manager's Orientation Course."
• Physical fitness and emotional stability to carry on the responsibilities of the job.
• Ability to organize, delegate, instruct, train, supervise, evaluate, and discipline people.
• Ability to extend a recipe and accurately determine food requirements.
• Ability to prepare and maintain necessary records.
• Ability to operate an efficient program within the budget restraints.
• High personal standards for food service.
• Interest in merchandising food and in selling the program.
• Interest in children.
• Courtesy and tact in dealing with people.
• Transportation to and from work and/or bank.
DUTIES AND RESPONSIBILITIES
1. Coordinate food service with school activities.
• Strive for good public relations with customers, co-workers, supervisors, and
community
• Cooperate with principal, faculty, students, and staff to make the food service
program an integral part of the total school program.
• Endeavour to increase participation in school food service.
• Strive to improve the food service program and quality of food served.
• Train, supervise, direct, and evaluate each employee on the staff.
• Provide leadership and direction of goals for the staff.
• Designate and instruct a specific staff employee to function in the absence of the
manager.
• Provide orientation and training to new employees and student workers.
• Provide ongoing on-the-job training to staff in efficient operational practices.
• Prepare and review with each employee their job description prior to opening of
school in August.
• Prepare and post a master daily work schedule.
• Instruct staff in accepted food service practices.
• Inform staff of policy and procedural changes when received from the Office of Food
Services.
• Establish and enforce standards for personal appearance and cleanliness and review
periodically with the staff.
• Strive to resolve staff grievances using appropriate board policy procedures.
• Evaluate employee performance and discipline employees.
• Maintain an efficient, well-organized food service program.
• Supervise and assist in food preparation and serving, ensuring that food is tasty,
served attractively and at the correct temperature, prepared economically, and
portioned properly.
• Use correct quantity cooking techniques.
• Enforce time and motion economy.
• Demonstrate use and care of all equipment.
• Practice and instruct staff in safety precautions in all phases of food service operation.
• Use recommended sanitation measures.
• Supervise proper handling, storing, and use of leftover food.
• Receive and verify deliveries and designate area for proper storage.
• Inspect all areas of the kitchen before dismissing the staff.
• Prepare orders (food, supplies. equipment) according to schedule and submit to Office
of Food Services.
2. Initiate request for equipment repairs or replacement.
3. Administer the food services program.
• Operate the food service program within the budget, taking necessary steps to ensure
that the program maintains a positive balance.
• Supervise the counting, rolling, and depositing of all monies.
• Read, react, take appropriate action regarding, and inform staff of pertinent
information before filing all notices, memorandum, and other official information.
• Prepare accurate records and submit them to the proper authorities at the designated
times.
• Notify principal and food service supervisor of manager's absences.
• Request approval from food service supervisor when proposing deviation from policy.
4. Attend and participate in in-service meetings, managers meeting and other professional
food service meetings.
5. Perform related work as required by the Office of Food Services.
FOOD SERVICE SUPERVISOR’S
It involves system-wide administrative and supervisory functions in the school food service
program. Work is performed under the direct or indirect supervision of the School District
Superintendent. The employee is responsible for the organization and development of the
school food service program, promotion of educational aspect of the program, provision of
leadership for personnel, and supervision of school food service operations.
QUALIFICATION
• A Bachelor’s Degree from an accredited college or university with a major in dietetics;
foods and nutrition; hotel and restaurant management; institutional management; institutional
business; public administration; or a related field is desirable.
•Registered Dietitian.
• Ability to organize, delegate, instruct, train, supervise, evaluate, and discipline people.
DUTIES AND RESPONSIBILITIES
• Plan, organize, direct and control the school food service program to assure that it is
administered in accordance with the laws, State Board Regulations, and school system
policies.
• Recommend budgets, review financial status of the program, supervise preparation of
reports.
• Supervise school food service operations to assure that meals served are nutritionally
adequate, standards of safety and sanitation are met, and proper records are maintained.
• Cooperate with superintendents, principals, teachers and others in developing and
implementing the system level policy regarding meals for the economically needy pupils.
• Develop specifications for purchasing food products and other supplies; supervise the
acquisition using sound procurement practices.
• Provide leadership in defining nutritional and educational objectives.
• Evaluate all phases of the school food service program, identify needs, and implement
program improvement. Cooperate with other school personnel and educational agency teams
in conducting program evaluation or accreditation studies.
• Submit recommendations to the superintendent on school food service policies through
proper channels.
• Work with teachers and principals for development of the educational aspects of the school
food services program.
• Provide leadership and training for personnel, cooperate with school officials in
development of personnel policies, plan in-service training.
• Assist managers in menu planning, food storage, preparation, and service.
• Assist in development of equipment specifications and plans for new school food services
departments; provide specifications for equipment purchases.
• Work with students, parents, and advisory councils to insure their involvement in the school
food services programs.
• Promote public interest in and understanding of the school food services program through
informal talks, public addresses, news releases, and other available means.
• Work with principals and school food services managers in developing participation
standards and means for implementing and maintaining standards.
FOOD SERVICE SECRETARY
The secretary must works under the direction and supervision of the Supervisor of the Food
Services. The secretary performs clerical duties for the Food Services Office.
QUALIFICATION
• Combination of education and experience equal to high school graduation and one year's
clerical experience.
• Ability to type 40 words per minute.
• Computer experience preferred. Responsibilities
• Perform secretarial duties such as answering the telephone, duplicating material, typing,
ordering office supplies, and handling general correspondence.
• Receive, sort, and review all school orders.
• Receive, sort, and review the free and reduced applications. Enter information in computer
for status, verification of applications, list of students, and other reports necessary to the food
service operation.
• Establish and maintain files for free and reduced applications, orders, receiving documents,
inventory control, safety and sanitation reports.
• Maintain the computer-assisted inventory system which includes daily entry of receipts and
disbursements, assist in inventory verification, provide current inventory status, and generate
reports as needed.
• Maintain daily time and attendance records.
• Perform other duties as assigned.
FOOD SERVICE STAFF EMPLOYEE
A staff employee is a staff member who accepts the responsibilities and duties designated by
the manager. The staff employee is supervised by the manager. Must have knowledge of:
• Safe preparation and handling of food
• Serving of food
• Cashiering and record keeping
• Other related work as required
• Keeping equipment and facilities clean and sanitary
QUALIFICATION
• Cashier must have a high school education or equivalent. Math skills are important. A
high school education or equivalent is preferred for other staff.
• Ability to read and write and willingness to follow instructions, either written or oral.
• Willingness to work in any situation where kitchen is involved.
• Emotional stability and physical fitness to perform duties assigned at sufficient speed to
carry out an efficient operation.
• Personal standards of appearance and dress as required by food service.
• Interest in food preparation and service.
• Courtesy and tact in dealing with people.
• Interest in children and school programs.
• Desire to put forth best effort in all assigned duties.
• Ability to perform moderate physical work efficiently with continuous standing. Some
heavy lifting will be required. (Using safety belt).
• Ability and willingness to learn prescribed food preparation methods. .
DUTIES AND RESPONSIBILITIES
• Perform efficiently and to the best of his or her ability the duties assigned in relation to
preparation of food, serving of food, cleaning all areas of the kitchen or other assigned
duties in the time allotted.
• Attend training meetings as required.
• Report to work at designated time, sign the posted time sheet and remain on the job until
dismissed by the manager.
• Notify manager at the earliest possible time when unable to work.
• Maintain pleasant working relations with fellow employees by showing consideration for
others, patience, respect, self-control, and other desirable character traits.
• Maintain desirable relations between school and community.
• Follow all policies of the School Board and instructions of the manager relating to safety
measures, sanitation practices, personal standards, work techniques and methods of
performing duties.
• Perform other duties as assigned.
APPLICATION
Direction: Identify the following questions. Write your answer in a separate sheet of paper.
________ 1. Who are responsible in making an organizational and development of the school
food service program?
________ 2. A personnel who are a registered Dietitian.
________3. A personnel who are responsible is to assist managers in meal planning, food
storage preparation and service.
________4. A personnel who perform clerical duties for the food service office.
________5. The Human resource manager wants to hire a person who have an ability to type
40 words per minute. What is his designation in the company?
_______6. Who is responsible for the efficient operations of food service program?
_______7. His responsibility is to train, supervise, direct and evaluate each employee on
staff.
_______8. A personnel who have the knowledge in safe preparation and handling food.
_______9. It has a wide system administrative and supervisory function.
______10. Personnel who will evaluate all phases of the school program.
REFERENCE:
UNION COUNTY SCHOOL DISTRICT CAFETERIA HANDBOOK
REVISED AUGUST, 1994 REVISED FEBRUARY, 1996 REVISED JUNE, 2002
REVISED MARCH, 2004 REVISED MARCH, 2008
END….
PROCEED TO Lesson 4………..
Lesson 4: Operational Routines
Learning Objectives:
After reading this lesson the learners must able to:
• Design your own serving line procedures for a school cafeteria in the Philippines;
• Know the importance of food production schedule;
MOTIVATIONAL ACTIVITY:
Direction: Make a Receiving and returning purchase order of your own cafeteria. In a short
Bond paper.
ANALYSIS:
Direction: Answer briefly in a separate sheet of paper.
1. How important to know the operational routine of a cafeteria?
2. Why it is required for each manager to make a daily production for the entire week?
3. When to have and emergency purchased of food product?
4. Why we have to make an emergency purchased?
ABSTRACTION
FOOD PRODUCTION SCHEDULE
It is mandatory for each manager to post a daily food production schedule for the entire week.
This will indicate the food to be prepared, the recipes to be followed, the quantities needed,
and the individual responsible for the assignment. The production schedule should indicate
special duties and cleaning which are assigned on a daily basis.
PRE-PREPARATION
It is considered efficient management procedure when pre-preparation of certain menu items
are scheduled in advance. It is recommended that before employees are dismissed at the end
of the work day, the food production schedule for the following day be reviewed, recipes
issued, products weighted, pre-portioning begun, and some supplies issued.
EQUIPMENT
The manager is held responsible for the proper use, care, and accountability of all food
service equipment. All requests for replacement and/or additional equipment must be made to
the Supervisor of Food Service, by July 1, for the following year's budget. No kitchen
equipment can be traded, loaned, or removed from the school without authorization of the
Supervisor of Food Services.
SERVING LINE PROCEDURES
1. A lunch schedule should be posted near the serving line. All employees should be at the
serving line with all necessary foods and utensils ready to serve well in advance of the first
student's entering the line.
2. Menu instruction should be posted and reviewed with staff.
3. The heated section of the serving line should be heated prior to serving time so that hot
foods may be kept at the correct temperature (140º).
4. All finger food should be served with plastic gloves or tongs. No food should come in
contact with the hands on the serving line.
5. Food should be covered with pan lids. Paper or cloth towels are not to be used as covering
for food.
6. To ensure that each pupil receives a hot lunch, no more than two plates can be served in
advance of the line.
7. A clean damp towel should be kept handy to wipe up all spills immediately. The towel
must be kept in a bleach solution.
8. Hot foods must be placed at counter level within easy reach to avoid burns and spills.
9. Cold foods, such as juice, should be served cold (45º or colder), hot foods served hot
(140º or above) to every student.
10. Hair nets and aprons must always be worn for sanitary reasons.
11. No unauthorized personnel are allowed behind the serving line.
12. Employees who serve should present a friendly, helpful attitude toward the students
and/or faculty. They have no authority over pupil supervision. This is the responsibility of the
teacher or designated school person.20
FUNCTIONAL ROUTINES
OTHER FOOD SALES
Much of the food is produced with government commodities designated to be used in child
nutrition programs. Therefore, employees are not permitted to purchase foods that are
“leftover” from food production.
RECIPES
A standardized recipe is defined as one which has been thoroughly tested under controlled
conditions, using standard ingredients and procedures, and which yields a product of
consistent quantity and quality. In this Schools, only quantity recipes tested and approved
will be used. Recipes are the property of the School Board and must be kept in order and on
file while not being used.
PURCHASING
Guide for School Food Lunches (June 1980), county- planned menus, menu instructions, and
standardized recipes. Managers are to use these publications in order to determine quantities
to purchase. Bids for all items used in connection with Food Services are awarded to
companies after competitive bidding procedures have been carried out. Once a firm has been
notified that it has been awarded the bid for a designated period, managers are required to
purchase strictly from that vendor. Each manager will receive notice of the name, address,
and telephone number of each vendor and a brief description and the bid price of each item.
Should a vendor substitute a product or give unsatisfactory service the manager should notify
the Food Services Office. All items purchased for use in food service are tax-exempt. Written
orders for needed food and supplies will be placed with the Food Services Office according
to the yearly published calendar. The school name must be on every order. The manager will
retain a copy of the orders and send a copy to the Food Services Office. Orders are reviewed
before being placed with the vendor. Written orders are used to avoid omitting items and to
provide a record of items and the amounts ordered.
To determine accurately all food and supplies needed, the following steps are necessary:
1. Review menus for the period of time to be covered by the order.
2. Use Food Buying Guide for School Food Lunches when recipes are not available.
3. Determine portion size, recipe, and number to be served as stated in menu instructions.
4. List all items needed to serve 100 during the period covered by order.
5. Multiply list by numbers of meals expected to be served.
6. Take physical inventory and then subtract quantity to be used between time of inventory
and period the order covers.
7. Subtract inventory total in Step 6 from quantity needed in Step 5.
8. Convert answer to purchase unit as stipulated by the vendor.
Purchasing Bid Items by Staff and Others
The School Policy Manual specifically states that no employee or member of his/her family
shall purchase bid items for private purposes under the county purchasing plan. Price
Changes in Bid Items will be changed through central office
EMERGENCY PURCHASING
Every effort should be made to keep emergency purchasing to a minimum; however, should
the vendor fail to deliver any items necessary to produce the published menu or if other items
are needed immediately, the manager should:
1. Call the Supervisor of Food Services to receive approval of items for emergency purchase.
2. Make the purchase by the following method:
RECEIVING FOOD AND SUPPLIES
The approved steps required to efficiently receive all food and supplies delivered are:
1. Check all items delivered against the order placed by the manager.
2. Count all items purchased by number; inspect fresh produce for quality.
3. Have all errors adjusted in the presence of the driver or verified by driver if adjustment is
not possible.
4. Before signing the delivery ticket, any shortage should be noted.
RETURNING FOODS TO VENDOR
Food not meeting specifications, such as wrong items delivered or damaged items are to be
returned. Items to be returned MUST be returned at the time of checking delivery, and the
returned item MUST be noted on delivery ticket and signed by driver. Once the driver leaves
your school, you cannot call for a pick-up.
APPLICATION:
Direction: Design your own serving line procedures for a school cafeteria in the Philippines.
Write your answer in a separate sheet of paper.
REFERENCE:
UNION COUNTY SCHOOL DISTRICT CAFETERIA HANDBOOK
REVISED AUGUST, 1994 REVISED FEBRUARY, 1996 REVISED JUNE, 2002
REVISED MARCH, 2004 REVISED MARCH, 2008
END….
PROCEED TO MODULE 2………..
