FRESHLY GRADUATES OF MIHCA MAKATI

1. CaRBONELL, KIER P.
2. CRISTI, NATASHA MARIE MARAVILLA
3. CRUZ, KAREN STA. MARIA
4. GRACIA, CATHERINE ANN CARDENAS
5. GELITO, MARY JANE J.
6. REMULLA, RUBY LYN TABO
7. REYES, SHERYL BARTOLOME
8. ROQUE, ARCHIE S.
9. ROXAS, MANUEL
10. SIMBULAN, JOANNA S.
11. TABALNO, JOHN HARVEY CABER
12. GONZALES, ROENTGEN SENDIN
13. HERNANDEZ, MARLON ALDANA
14. MARAVILLA, WESLY BRIAN M
15. MONAJAN, MARY GRACE LLORENTE
16. RAQUINO, JOSE MARI GAFFUD

SEQUENCE OF SERVICE

1. Welcoming/Greeting the guest
2. Seating the guest

• Approaching table/greeting by server
• Giving prompt attention

3. Table Orders

• Drink Order
• Check back
• Explain Menu
• Meet special requests
• Food Orders

4.Deliver Salad/Appetizer
5.Pre-Using/Place Food Orders
6.Serving food

• Pick-up
• Prepare Table for serving/cleaning
• Serve food

7. Dessert Orders
8.Clearing table

• Crumbing

9. Pay Check
10. Parting Remarks

TYPES OF RESTAURANTS

Fine dining- Offer fine china, table linens, luxurious sorroundings, Sommeliers-extensive winelist and the establisment is leisurely pace.

Family restaurants -Include family style, diners and theme restaurants don't usually have lines or fine china. Simple food and staff has less experience.

Bistro/trattoria- White table cloth establishments, range of menu styles, traditionally family operated nowadays the terms refer to any simple restaurants.

FUNCTIONS OF A MENU

A menu list has the various product offerings of a restaurant, it is a contract within the customers and an essential part of marketing effort.

MENU TYPES

1. ALA CARTE - Menu prices and serves each item seperately

2. SEMI-ALA CARTE - Menu prices and serve some items together and the other items
separetly.
3. Prix-Fixe - Is a french term for fixed price. It charges a set pricefor the entire meal.
4. Table d' hote - It offers a complete meal for a set price. The degree to which a guest may choose individual dishes may be more limited compared to prix fixe.

FIXED MENU - Offers the same dishes everyday for an extended period of time
CYCLE MENU - Changes daily for a set period and then repeats.

factors to Considered when Planning a Menu

1.target market
2.type of food

3. price structure
4. equipment analysis
5. skill level of employess
6. geography
7. religious and cultural background
8. nutritional concern
9. age and health issues

Hazard Analysis Critical Control Point

• HACCP

– HASS-ip

– Hazard Analysis Critical Control Point

– 7 Principles

• Principles 1 & 2 help identify and evaluate

hazards

• Principles 3, 4 & 5 help establish ways of

controlling hazard

• Principles 6 & 7 help you maintain HACCP plan

and system

• Principle One: Conduct a Hazard Analysis

– Look how food is processed in your establishment

– Most common processes:

• Preparing and serving without cooking – salads, sandwiches

• Preparing and cooking for same-day service – hamburgers

• Preparing, cooking, holding, cooling, reheating and serving –

chili, soup, pasta sauce with meat

– Hazards include contamination by:

• Bacteria, viruses or parasites

• Cleaning compounds, sanitizers, and allergens

• General physical contaminants

• Principle Two: Determine Critical Control Points

– CCP’s

– Points in process where identified hazard can be

prevented

– May be more than one CCP

• Principle Three: Establish Critical Limits

– Establish minimum or maximum limits

• Principle Four: Establish Monitoring Procedures

– Determine best way to check critical limits

• Principle Five: Identify Corrective Actions

– Identify steps to take when critical limit is not met

• Principle Six: Verify that the system works

– Determine if the plan is working as intended

– Evaluate on a regular basis

• Principle Seven: Establish Procedures for Record

Keeping and Documentation

– Maintain your HACCP plan

– Keep all documentation