Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format


Click here to make your Home Page

Page Title: Chapter 9 Foodservice
Back | Up | Next

Click here for a printable version




Information Categories
.... Administration
Food and Cooking
Nuclear Fundamentals
  Educational CD-ROM's
Printed Manuals
Downloadable Books



CHAPTER 9 FOODSERVICE Excellence  in  foodservice  is  essential  to  the  health, morale, and efficiency of all Navy personnel. Good foodservice begins with you as the MS in the galley. The food must be properly prepared to look, taste, and smell good. It should be brought to the serving line in appropriate containers and be served in attractive portions by properly trained, neat, and clean foodservice personnel. The  serving  lines  and  all  the  serving operat ions should be arranged so foods are served at the proper temperature. One of the most important traits that you, the MS, should have is a genuine feeling for people and a sincere service-oriented  attitude.  Good  customer  relations  start with you. You should have a positive attitude toward your job and the customers you service. Attitudes have a major influence on people. A poor attitude will destroy all the hard work that has been put into the preparation and  service  of  the  meal.  The  key  to  good  customer relations is to treat a customer the way you would like to  be  treated  if  you  were  a  customer.  The  way  you conduct your.self can make or break the meal regarding customer  satisfaction. Always  remember  that  the  MS  rating  is  a people-oriented rating and customer service is of the utmost  importance. GENERAL MESS General mess (GM) foodservice begins in the galley with the preparation of the food. It is equally important that  food  be  properly  served.  The  guidelines  for attractive  food  presentation  and  serving  techniques  in the GM are geared to cafeteria and fast-food operations. Wardroom  styles  of  food  presentation  and  serving techniques are discussed later in this chapter. APPLICABLE  EQUIPMENT Foodservice  equipment  used  for  preparing  food  was discussed  in  chapter  4. We  will  now  address  the equipment associated with serving food. Steam Table Pans To  make  sure  an  appetizing  appearance  is maintained,  use  shallow  steam  table  inserts  for  serving both vegetables such as mashed potatoes, broccoli, and cauliflower and meat items such as breaded veal cutlets or baked pork chops. If french-fried eggplant is stacked in a deep insert, the first few customers served will receive  acceptable  portions;  everyone  else  will  be served  a  soggy  portion.  If  the  eggplant  is  spread  loosely in a shallow insert, you will know that all the customers served  will  receive  an  appetizing,  palatable  portion. Standard-sized  inserts  can  be  used  to  serve  items such as fried chicken, baked potatoes, and macaroni. If foods require cooking in larger pans such as roasting pans or sheet pans, food items should be transferred to an awaiting insert on the serving line. Lasagna should be prepared in full-sized shallow steam table pans to prevent destroying the appearance and to increase the overall  acceptability  of  the  product.  All  food  items should  be  covered  to  prevent  shriveling  or  drying  out, Many recipes are prepared in steam table pans thus eliminating  the  need  for  transferring  the  cooked  food into steam table pans on the line. Serving Utensils Serving  utensils  and  serving  techniques  go  hand  in hand.  You  cannot  serve  properly  without  the  right utensils. Using the right serving tool for each dish has several  advantages.  It  simplifies  foodservice,  exercises portion control, reduces food waste, and maintains a more appetizing appearance of foods in pans on the serving  line. Portion  sizes  appropriate  for  each  meal  is  the responsibility of the galley watch captain. If the menu features  two  vegetables,  preparation  of  full  portions  of both may result in plate waste. The portion size shown on the recipe card is a guide, not a rule. Appropriate portion  sizes  are  shown  on  the  food-preparation worksheet.  You  should  periodically  check  excess  tray waste.  Portion  sizes  should  be  reduced  if  there  is  food waste. The patron who desires more will request larger portions.  If  the  portions  are  hard  to  control,  use ice-cream   scoops. 9-1

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc. - A (SDVOSB) Service Disabled Veteran Owned Small Business