who conceptualised the coffeeshop tp serve as a training ground and practicum center for HM students where the theories they have learned in the class could be applied Nora L. Herrera
HM coffeeshop was initially called cafe de vega
HM coffeeshop was inaugurated december 8, 1982
responsible for the maintenance of the facility, tools, and equipment of coffeeshop; oversees the coffeeshop operations; checks the financial aspect of the operation coffeeshop supervisor
submits pre-operational plans to coffeeshop adviser for approval two weeks to scheduled turn at the coffeeshop; supervises kitchen and service activities before, during, and after the operation function manager
in charge of the weekly menu planning and seek the approval of the coffeeshop supervisor and coffeeshop adviser; supervises the food preparation and production kitchen manager
assists the kitchen manager in collecting and selecting recipe to be included in the menu; cooks, tests recipe, determines portions, cost them out, quantifies them and writes standardized recipe in quantified recipe formsous chef
prepares short orders, sandwiches, and garnishes for all product kitchen assistant
in charge of purchasing the ingredients needed for the operation; make sure that all ingredients are in proper weight, specification, and price purchaser
all receipts of procured foods and beverages and the operational expenses must be checked against the purchase order receiving clerk
ensures the efficient dispatching of food from the kitchen and pantry to the dining area dispatcher
in charge of requisitioning and monitoring utensils and equipment used for the operation in the kitchen kitchen housekeeper
in charge of washing all the dining wnd kitchen equipment and utensils steward
oversees the dining operations; checks the table setting from time to timedining manager
plans for the beverage offerings to be approved by the coffeeshop supervisor bartender
sets tables correctly and help in decorating dining area; attends ro assigned tables and assists other dining stafffood attendant
in charge of requisitioning and monitoring of utensils and equipment used for the operation in the dining area dining housekeeper
welcomes and seat the guests receptionist
run errand, cleaning and bussing of soiled items and linensbusboy
makes official receipt based on order slip, receives payment and give correct changecashier
is planning the menu using four aspects: aesthetic aspect, nutritional aspect, economic aspect, and managerial aspect meal management
refers to physical appeal of the food and the combination of colorals, texture and taste that balance together aesthetic aspect
refers to the nutritional content of the menu or presence of macro and micro nutrients nutritional aspect
is the cost of ingredients or affordability and seasonality economic aspect
who will do the job, how is the process accomplish and what tools needed to prepare the menumanagerial aspect
presentation of food and beverage offerings menu
which guests use to choose from a list of options which is individually priced ala carte
a pre-established sequence of courses is served with definite price table d'hote
is food service served to the customer's table by waiters table service
is one of the most effective merchandising tools of any food service establishment menu folder
is the starting point of all food service activities menu planning
will be allotted for emergency expenses more than 1kcash advance
will be allotted for emergency expenses less than 1kpetty cash voucher
are amounts paid by the cashier for emergency purposes less than 100 and approved by function manager paid outs
those expenses for food and beverage purchases, paper, or those expenses distinct to the operation operating expenses
used to buy gas and assets such as table appointment, to repair equipment, to subsidize college academic activities capital expenses
you are billed accordingly to the level of consumption demand billing
what is being used to schedule the members of the group schedule worksheet
it must be accomplished by chefs and forwarded to the kitchen manager production reports
if breakages or losses occured, what must be prepared?incident report
is an integral part of a successful marketing program. It is the direct appeal to a targeted potential customer base to purchase goods and services merchandising
communication tool in the coffee shop logbook
who conceptualised the coffeeshop tp serve as a training ground and practicum center for HM students where the theories they have learned in the class could be applied Nora L. Herrera
HM coffeeshop was initially called cafe de vega
HM coffeeshop was inaugurated december 8, 1982
responsible for the maintenance of the facility, tools, and equipment of coffeeshop; oversees the coffeeshop operations; checks the financial aspect of the operation coffeeshop supervisor
submits pre-operational plans to coffeeshop adviser for approval two weeks to scheduled turn at the coffeeshop; supervises kitchen and service activities before, during, and after the operation function manager
in charge of the weekly menu planning and seek the approval of the coffeeshop supervisor and coffeeshop adviser; supervises the food preparation and production kitchen manager
assists the kitchen manager in collecting and selecting recipe to be included in the menu; cooks, tests recipe, determines portions, cost them out, quantifies them and writes standardized recipe in quantified recipe formsous chef
prepares short orders, sandwiches, and garnishes for all product kitchen assistant
in charge of purchasing the ingredients needed for the operation; make sure that all ingredients are in proper weight, specification, and price purchaser
all receipts of procured foods and beverages and the operational expenses must be checked against the purchase order receiving clerk
ensures the efficient dispatching of food from the kitchen and pantry to the dining area dispatcher
in charge of requisitioning and monitoring utensils and equipment used for the operation in the kitchen kitchen housekeeper
in charge of washing all the dining wnd kitchen equipment and utensils steward
oversees the dining operations; checks the table setting from time to timedining manager
plans for the beverage offerings to be approved by the coffeeshop supervisor bartender
sets tables correctly and help in decorating dining area; attends ro assigned tables and assists other dining stafffood attendant
in charge of requisitioning and monitoring of utensils and equipment used for the operation in the dining area dining housekeeper
welcomes and seat the guests receptionist
run errand, cleaning and bussing of soiled items and linensbusboy
makes official receipt based on order slip, receives payment and give correct changecashier
is planning the menu using four aspects: aesthetic aspect, nutritional aspect, economic aspect, and managerial aspect meal management
refers to physical appeal of the food and the combination of colorals, texture and taste that balance together aesthetic aspect
refers to the nutritional content of the menu or presence of macro and micro nutrients nutritional aspect
is the cost of ingredients or affordability and seasonality economic aspect
who will do the job, how is the process accomplish and what tools needed to prepare the menumanagerial aspect
presentation of food and beverage offerings menu
which guests use to choose from a list of options which is individually priced ala carte
a pre-established sequence of courses is served with definite price table d'hote
is food service served to the customer's table by waiters table service
is one of the most effective merchandising tools of any food service establishment menu folder
is the starting point of all food service activities menu planning
will be allotted for emergency expenses more than 1kcash advance
will be allotted for emergency expenses less than 1kpetty cash voucher
are amounts paid by the cashier for emergency purposes less than 100 and approved by function manager paid outs
those expenses for food and beverage purchases, paper, or those expenses distinct to the operation operating expenses
used to buy gas and assets such as table appointment, to repair equipment, to subsidize college academic activities capital expenses
you are billed accordingly to the level of consumption demand billing
what is being used to schedule the members of the group schedule worksheet
it must be accomplished by chefs and forwarded to the kitchen manager production reports
if breakages or losses occured, what must be prepared?incident report
is an integral part of a successful marketing program. It is the direct appeal to a targeted potential customer base to purchase goods and services merchandising
communication tool in the coffee shop logbook
