CHAPTER 3: FOOD AND BEVERAGE SERVICES

WORKFLOW STRUCTURES IN THE FOOD AND BEVERAGE SERVICE

 Movement of food in a food service operation is referred to as the flow of food.

 Flow of food begins when a decision is made to include a food item on the menu
and ends with the final serving of the food item to the customer.
 Flow of food needs workflow structures to ensure the efficient pick up of food
items.
 The kitchen is not only concerned with food preparation and cooking but includes
other functions like receiving, storing, holding, dishwashing, and picking up of
food and bringing it to the dining area.
 The performance of all these functions should observe the principle , “provide
for a continuous flow of materials”, which means materials like food and
supplies should proceed from the receiving entrance to the point of service in a
continuous flow without backtracking.

PRINCIPLE OF CONTINUOUS FLOW OF MATERIALS

DRY FOOD STORAGE NONFOOD STORAGE REFRIGERATED FOOD STORAGE

SALAD & VEGETABLE DESSERT PREPARATION MEAT & FISH
PREPARATION (BAKERY) PREPARATION
RECIEVING AREA & DOCK CHECKING &
WEIGHING AREA

VEGETABLE POT & PAN MEAT & FISH

COOKING WASHING COOKING

HOT & COLD HOT & COLD

HOLDING EQT. HOLDING EQT.

SERVING
SANDWICH SHORT ORDER
AREA/WAITRESS
MAKING COOKING
PICK-UP COUNTER

DINING ROOMS DISHWASHING ROOM

SOILED LINEN HOLDING WASTE DISPOSAL & DISH & TRAY TRANSPORT
& LAUNDRY AREA TRANSPORT EQT. & STORAGE EQUIPMENT
 The entrance of food items and supplies starts at the receiving area where
checking and weighing of the different items are done.

 Next, the materials go to the appropriate storage areas and stay there awaiting
future use.

 3 types of storage:
1. DRY FOOD STORAGE – for canned and packaged food staples such as
cereals, rice flour, pasta, herbs, spices, condiments, seasoning &sauce,
and similar other.
2. NON-FOOD STORAGE – for cleaning tools and detergents, preparation
and cooking tools and equipment, serving wares, trays, etc.
3. REFRIGERATED FOOD STORAGE – for perishable food items like fresh
meat, seafood, poultry and butter, liquid milk, juices and the like.

 Storage areas are near the salad and vegetable preparation, dessert preparation,
and meat and fish preparation. The short distance between storage and
preparation centers should save time and energy.

 Cooking centers are also located immediately after preparations (washing,

paring, cutting, trimming, etc.) of food items are done.

 Efficient flow of food should reduce the necessary walking to a minimum.

 After cooking, food is placed in holding area where temperature for hot food and
cold food is maintained.

 Traffic in the kitchen and dining area should be so arranged that moving lines of
workers and materials do not cross one another.

 In the flow chart, the waitress carrying soiled dishes may deliver them at the
dishwashing area and while proceeding in the same circular direction, pick up
orders of cooked food to be delivered in the dining room.

 Dishwashing room is adjacent to the dish and tray transport and storage
equipment where the clean dishes and other wares are kept. This holds the
same with soiled napkins and tablecloths which go directly to the laundry area,
and leftover food and beverage to the waste disposal and transport equipment.
 Flow of Food for Conventional Food Service System

RECEIVING

FREEZER REFRIGERATOR DRY

STORAGE STORAGE STORAGE

PREPARATION
Thaw meats and Wash, trim,
poultry under clean, etc. as
refrigeration directed

Hold under
refrigeration

PREPARATION/PRODUCTION

HOLDING
COOLING L/O STEAM TABLE REFRIGERATOR

STORAGE
SERVICE

REHEATING

SERVICE

CONVENTIONAL FOOD SERVICE SYSTEM

 Food is prepared in the kitchen of the food service establishment where it is to be

serve.
 The prepared food is held for a short time before it is served in the dining area.
 An example of a food service establishment that makes use of the conventional
food service system is a formal restaurant.
 Flow of Food for Ready-Prepared Food Service System

RECEIVING

FREEZER STORAGE REFRIGERATOR STORAGE DRY STORAGE

PREPARATION
THAW MEATS AND POULTRY WASH, TRIM, CLEAN,
UNDER REFRIGERATION ETC. AS DIRECTED

HOLD UNDER
REFRIGREATION

PREPARATION/ PRODUCTION

FREEZE RAPID CHILL

THAW UNDER REFRIGERATION

PORTIONING AND ASSEMBLY

COLD HOLD

RETHERMALIZATION

SERVICE

 In the ready-prepared food service system, the food is prepared on the premises
then the prepared food is chilled or frozen and stored for use at a later time.

 The frozen food undergoes rethermalization before it is served to the customer.

 Rethermalization is a process in which chilled or frozen foods are returned to

eating temperature.

 The size of the kitchen is dictated by a number of factors such as the type of
operation, the menu offered, the customer load, the extent to which prepared or
partially prepared foods are used, and whether a butcher shop or bakery is
required.
 Basic items used in preparation and cooking include primary cooking
equipment like ranges, ovens, steam kettles, broilers, griddles, fryers, and
steam cookers; and auxiliary equipment like mixers, slicers, cutters, grinders,
choppers, molders, blenders, peelers, toasters, corers, waffle irons, egg cookers,
coffee makers, food warmers and coolers, racks, working tables, sink,
refrigerators, freezers, pots and pans, and set of kitchen utensils or tools.

 Most common service wares required in a food service establishment includes:

1. Dinnerware – dinner plates, luncheon plates, salad plates, cups and
saucers, soup bowls, soup plates, bread and butter plates, demitasse
cups and saucers, and platters.
2. Flatware – forks, spoons, table knives, soup tureen, butter knives,
teaspoons, salad forks, etc.
3. Beverage ware – drinking glasses, wine glasses, bowls, goblets, and
juice glass.
4. Linens – tablecloth, top cloth, napkins, placemats, table runner, and
silence cloth.

 The number of service wares depends on the number of customers served by

the restaurant during peak loads with a little more service wares to make up for
losses.

 Losses is caused by pilferage or damages such as chips, discoloration, and

breakage caused by clients or handling of kitchen and service personnel.

 Kitchen supplies the kitchen should be equipped for in its preparation and
cooking activities:
 Fruits and vegetables (fresh and/or canned)
 Meat, chicken, and seafood (fresh and/or canned)
 Staples-rice, cereals, pasta, and flour
 Condiments, herbs, spices, and sauces
 Milk and dairy products
 Eggs
 Fats and oils
 Sugar and sweeteners
 Canned and packaged foods
 Coffee and chocolate
 Breads and flour products
COMMUNICATION AND INTERPERSONAL SKILLS

Communication

 It is the act of imparting or relaying messages or information to one or more

persons.

 It can be one-way communication wherein one person sends the message to

another person, or a two-way communication wherein one person responds or
sends back the message of the other person.

 May be direct or indirect. Direct communication can be verbal which is done by

talking directly to the employees concerned or those who will be affected by the
decision. Indirect communication can be in writing, that is through memos and
directed to the employees concerned. In memos, the employees may or may not
be required to sign the document to show that they have received and read the
memos.

Sample Organizational Chart of a Food Service Establishment

MANAGER

SUPERVISOR

CHIEF COOK CASHIER PURCHASER

COUNTER GIRLS
ASSISTANT COOK STOREROOM KEEPER
WAITRESS
DISHWASHERS

 The flow of communication is Vertical when communication starts from the

manager and goes down to the heads of units then trickles down to the rank and
file.

 In Horizontal communication, the head of different units or members of the

rank and file in the different units can communicate between and among each
other on issues and concerns that affect the units or resolve problems to effect a
smooth, well-coordinated operation.
 In the sample organizational chart above, the manager occupies the highest
rank. He oversees the management of the operation. Next in rank is the
supervisor. The number of supervisors will depend on the size of the working
force. The bigger the working force, the more supervisors are needed. The
supervisor has direct control and authority on the three units, namely: the
kitchen unit consisting of the chief cook, assistant cooks, and the dishwashers;
the dining unit consisting of the cashier, the counter girls, and waitress; and the
pantry unit consisting of the purchaser, and the storeroom keeper.

 Effective communication requires good interpersonal relations. Good

interpersonal relations means employees in the food service get along well.
Each employee, whatever his/her position in the organization, behaves in
accordance to the rules and policies of the organization and is committed by its
vision and mission.

 While respecting position and authority, relationship between and among

employees must be cordial, friendly yet professional.

 Successful manager inspires confidence in their subordinates and also make

their subordinate aware that they have confidence in them. Good managers also
try to be consistent in their behaviour and in enforcing rules and policies.

 Positive reinforcement is a technique to establish good relations with the

employers and employees. It is based on the assumption that human behaviour
is determined by responses to stimuli or environmental conditions and a person’s
behaviour can be changed by changing the environment to which the person
responds. For example, a worker gets satisfaction when performing a task
successfully. This satisfaction reinforces that person to tackle another more
difficult task.

 Tangible reinforcement such as bonuses, prizes, and other rewards are used in
food service while Intangible reinforcement such as praises or words of
appreciation and encouragement also yield positive response from employees.

 Food service manager must constantly practice self-discipline, dress neatly, and
observe standards of personal cleanliness. As person of authority, a manager
must set a good model for all employees to follow.
DUTIES AND RESPONSIBILITIES OF THE FOOD SERVICE PERSONNEL

Specific jobs require specific duties and responsibilities. In turn, this requires
personnel with specific qualifications to do the job effectively and efficiently. The
following are the various personnel in the food service establishment.\

1. FOOD SERVICE MANAGER

 The overall in charge of the operations of the establishment. He should be
meticulous about cleanliness, prompt service, good quality food, and cost-
saving techniques. Specifically, he should do the following:

a. Planning the Daily Operational Tasks

 Conducts regular or special meetings on matters of daily

operations, etc. with the assistance of the supervisor.
 Plans the menu for the day, makes the necessary
adjustments on volume based on season, availability, and
price with the assistance of chief cook and purchaser.
 Oversees the operation and service of meals and
cleanliness and safety of the kitchen, dining area, and other
areas with the assistance of the supervisor.
 Controls quality of food stuff and their proper preparation
and storage with the assistance of the purchaser and
storeroom.

b. Plans special menus for special occasions.

c. Plans special promotions or sales at certain seasons and occasion

in a year.

d. Makes studies and observations of current trends in food service

and how these apply in his own establishment.

e. Makes contact with other persons or companies for promotions or

advertisements or purchase or supply.

f. Does regular daily, weekly, or monthly report on the status of the

business to the owners.
2. THE ASSISTANT MANAGER OR SUPERVISOR
 They are the one who helps the manager in directing, controlling, and
supervising personnel in the day-to-day operations.
 He/she should possess qualifications more or less similar to that of the
manager’s intelligence.
 He/she should be knowledgeable and well-trained in the operations of the
business and assists the manager in all phases of food service operations.
 When the manager is not around, the assistant manager takes over the
responsibility of overseeing the activities of the establishment.

3. CHIEF COOK
 The chief cook must possess competence, skill, and adequate
experiences in preparing and cooking a variety of menus that would meet
the needs and desires of the customers.
 Advises other cooks promptly on readiness of items to be served.
 Checks quality of food cooked according to customer requests.

4. ASSISTANT COOK
 Helps the chief cook in preparing and cooking the specific food ordered by
customers.
 H/she must be competent and knowledgeable in food preparation.
 He/she must be patient, resourceful, and has initiative in doing the job.
 He/she must be healthy, relatively young of age, to endure the long hours
of hard work in the kitchen.

5. PURCHASER
 The one who purchases all materials and supplies needed by the kitchen,
dining room, and other service areas.
 Prepares the market list once or twice a week depending on how often
purchasing is done.
 He/she observes market conditions and schedules what to buy and when
to buy in volume at lowest price possible.
 Consults or coordinates with the storeroom keeper on the inventory of
materials and supplies indicating quality of stocks, prices, where to
purchase, etc.
 Checks incoming materials and supplies as to quality, weights, and
specifications and reject those which do not meet specified requirements
of the food service.

6. STOREROOM KEEPER
  He/she arranges in their storage all incoming materials and supplies and
double checks their specification.
 Makes regular inventory and reports these to purchaser.
 Makes daily report of incoming and outgoing materials and supplies.

7. COUNTER GIRLS & WAITRESS

 In charge of receiving orders, delivery of the food on the table of the
customers, clearing up, and other tasks related to food service.
 Constantly checks service ware for chips, marks, and spill.
 They should carry plates or trays safely and transfer plates with food
safely and properly in the dining table.
 Highly-trained counter girls and waitresses should be physically and
mentally healthy, with pleasing personality, have good command of the
language, tolerant, know how to deal with the customers in a professional
manner, and have a good knowledge of the different dishes offered by the
food establishment.

8. CASHIER
 Holds the sensitive position of handling the cash collected daily.
 This person should know how to operate a cash register or any type of
machine intended for the activity.
 He/she prepares the daily, weekly, and monthly financial reports.

9. OTHER EMPLOYEES
 The dishwasher and the sanitation personnel do not need to have high
education qualifications.
 The important consideration is that they are highly trained for the job,
which means they possess the skill for the job and have good attitude
toward their work.
CLEANING AND CLEARING THE FOOD SERVICE AREA

Cleaning and sanitizing are procedures in any food service operation that require
time, labor, energy, and chemicals. Proper and thorough cleaning and sanitizing in a
food service results in a maximum protection of employees and customers.

Principles of Cleaning

1. It is a two-step process that occurs when cleaning agent like detergent is put in
contact with a soiled surface. Pressure is applied using a brush, scrub, or water
spray for a period long enough to penetrate the soiled area, then removes the
soil by rising. Detergents are defined as cleansing agents, solvents, or any
substance that will remove foreign or soiling material from surfaces. Specially
listed are soap, soap powders, cleansers, acids, volatile solvents, and abrasives.
2. There are factors that influence the cleaning process:

FACTORS THAT INFLUENCE THE CLEANING PROCESS

FACTOR INFLUENCE OF CLEANING PROCESS
 Minerals in hard water can reduce the
effectiveness of some detergents.
 Hard water can cause lime deposit or leave a
1. Type of Water
scale especially on equipment where hot water
is used, such as in dish machines and steam
tables.
 The higher the temperature of the water used
for cleaning, the faster and more efficient the
2. Water Temperature action of detergent.
 More than 120oF is recommended.
 Higher temperatures can result in burns.

 Different surfaces, especially metals, vary in the

3. Surface
ease with which they can be cleaned.

4. Type of Cleaning  Soap can leave greasy film. Abrasives such as

Compound scouring powders can scratch soft surface.
 Soils tend to fall into one of three categories:
protein (eggs), grease or oils (butter), or water
soluble (sugar).
5. Type of Soil to be Removed  Stains tend to be acid/alkaline.
 Ease of cleaning depends on which category
the soil is from & the condition of the soil (fresh,
baked-on, dried or ground-in).
PRINCIPLES OF SANITIZING

Sanitizing is done immediately after cleaning. All food contact surfaces must be
sanitized to lower the presence of harmful microorganism to safe levels. These contact
surfaces include used dinnerware, flatware, beverage ware, equipment, and work
surfaces in the kitchen.

2 Methods of Sanitizing Surfaces

1. Heat Sanitizing
 This is exposing the surfaces to a high heat long enough to kill harmful
microorganisms. Heat sanitizing can be done manually or by a high
temperature machine. The minimum temperature range necessary to kill
most harmful microorganisms is usually 162oF to 165oF.

2. Chemical Sanitizing
 This is sanitizing through the use of chemicals. One of the reasons for
choosing this method over heat sanitizing is the savings in energy.

Chemical sanitizing is achieved in two ways:

a. Immersing the clean object in a sanitizing solution of the right

concentration and for a specified length of time, usually one minute.

b. By rising, swabbing, or spraying the object with sanitizing solution. The

rising and spraying methods can be done manually or by machine.

* 3 Types of chemicals commonly used in food service operations are:

 Chlorine
 Iodine
 Quaternary ammonium compounds
 PRECAUTIONARY AND SANITARY PRACTICES IN

HANDLING FOOD AND BEVERAGE

1. Employee Health & Personal Hygiene Attire

 Health Examination
 Employees involve in food handling should undergo health
examination before being hired and at routine intervals such as
every year or every six months thereafter.
 Proper Attire
 Proper attire includes wearing clean, washable clothing. Clean
aprons are essential and hair restraints like hairnet, bonnets, or
caps. This prevent hair from falling into the food and to discourage
food handlers from touching their hair.

2. Hand Washing Habits

 The hand is the most significant agent that causes the spread of
foodborne microorganisms. Because of this, employees involve in the
production of food in the kitchen and the service of food in the dining area
should strictly observe proper hand washing whenever and wherever
needed.
 Here are occasions where proper hand washing is a must.
 When starting to work in the kitchen or dining area
 When returning to work after a break
 When handling raw food materials
 When treating a cut or wound
 When coughing, sneezing, or smoking
 When handling waste both human and material
 When using tools, utensils, and equipment

3. Other Personal Hygiene Habits

 Trim and clean fingernails regularly.
 Use a hair restraint (cap, hairnet, or headband) when working.
 Wear a mask when suffering from colds and coughs.
 Wear disposable gloves when handling cooked food.
 Refrain from smoking when working. Smoke only on designated areas.
 To control the spread of microorganisms carried by individuals, do not
allow unauthorized person inside the food production area.
 4. Cuts, Abrasions, and Employee Illness
 Cover with waterproof bandage all cuts and abrasions.
 Workers with colds or sore throats should be temporarily prohibited from
working as food handlers.
 Those suffering with communicable diseases should rest and come back
when completely cured.

MAJOR POINTS IN SANITATION OF THE KITCHEN & OTHER SERVICE AREAS

1. Equipment and Layout for Sanitary Operation

 Ceilings and walls should be finished with washable materials.
 The floors of the kitchen & serving areas should preferably be constructed
of quarry tile or similar slip-resistant material that is easy to mop and
should be made to slope toward central drains for flushing.
 Modern alternative, however, is to make the floors level to facilitate
movement of mobile equipment and install trap drains around cooking
areas where moisture collects. These drains can be cleaned with a brush,
using a good detergent.
 Modern practice for cooking equipment is to mount them on legs well
above the floor to permit mopping underneath, or cement it place directly
on the tiles so that dirt cannot go underneath.
 Counters are now built without shelves under them, and ranges without
ovens or electrical conduits.
 Drawers of cabinets and food trucks should be removable for cleaning.

2. Handling and Storage of Food

 Tests by food technologists indicate that canned foods lose vitamin
content if kept at room temperatures (60 oF to 72oF) for a considerable
number of days. They should be stored at temperatures of 50oF to 55oF.
 Butter may take on the flavours of the other foods with which it is stored.
 Milk even though pasteurized, should not be allowed to become warm.
 Refrigerator containers should be shallow so that foods will cool
completely through to the center and so that layers of food will not prevent
food from the underneath from cooling.
 Bacteria require warmth, moisture, and food upon which to thrive. For this
reason, extra precautions with food must be taken in warm, humid
seasons of the year.
 Poultry & other meats is excellent host for bacteria when left unprotected.
It should be immediately refrigerated even though still warm.
3. Procedures for Washing Dishes, Utensils & Equipment
Best practice in washing dishes includes the following steps:
a. Scraping & removal of leftover and wasted food from soiled dishes.
Wasted food should be put through an opening in the soiled dish table
leading to a garbage receptacle underneath or into a garbage disposer.
b. Pre-rinsing in lukewarm or cold water to remove food particles or soil that
otherwise may “bake” on during the washing process.
c. Washing in clean water at 140oF (except in hand washing) containing a
good soap or detergent for at least 3 minutes.
d. Rinsing in clean hot water at 170 oF or higher for at least two minutes. This
treatment will sanitize the dishes, then allow to dry in the air.
e. Another step is soaking, which often may come first, pots & pans, forks &
spoons, or dishes with heavy coatings of food or grease for washing.

 Dish washing by Hand

Washing dishes by hand in a three-compartment sink will do the job just
as well as expensive dish washing machines if baskets are available for
immersing the dishes in hot rinse water. A hose with spray nozzle should
also be provided.

 Washing glasses
Because glasses touch human lips, it is necessary that they would be
sanitized in the cleaning process to prevent the spread of infectious diseases.
This can be accomplished through ordinary washing methods, either hand or
machine if the rinsing water is hot enough.

 Flatware
Knives, forks, and spoons can be washed in the baskets of the
dishwashing machine. Perforated metal or nylon cylinders are on the ,market
in which knives, forks, and spoon are placed vertically in respective cylinders
with the “business end” of the utensils protruding from the cylinder and the
handles at the bottom. These cylinders allow the utensils to air dry after
rinsing.

 Hot water supply

Plenty of hot water is a must if dishes are to be properly sanitized. This
entails a supply of water at 170 oF to 190oF for rinsing. Special hot water units
supplying the kitchen, heaters under the rinse water tank, or “boosters” on the
hot water lines on the dishwashing machines can be installed.
 Cleaning of Equipment
 The same precautions taken in washing dishes should be applied to all of
the equipment in which food is stored or processed.

 Storage of clean dishes and utensils

Dishes and utensils should be stored on clean shelves and protected
against dust, vermin, or other contamination. The use of portable, self-leaving
devices, in which the dishes are placed immediately after washing and drying,
is preferable.

4. Cleaning of Rooms and Furniture

Tables, chairs, and counters should be cleaned daily. Floors should be
swept and mopped, and walls and ceilings should be washed frequently and
refinished periodically.

5. Elimination of Vermin
The term vermin applies to insect and pests such as flies, mosquitoes,
and roaches and rats. Vermin does not only destroy food but carry infection. Flies
are known to spread disease by travelling from filth to food.
Food should be stored in rodent-proof and insect-proof containers.
Foundations of buildings should be made tight. Holes in walls and partitions
should be closed with rat-proof materials. Garbage should be stored in covered
metal containers that do not leak. Windows and doors should be provided with
screens. Insect sprays, flypaper, and other precautions can be used against flies,
but the best safeguard is absolute cleanliness inside and outside the food service
area.

6. Disposal of Garbage and Rubbish

 Garbage from the dishwashing operation is usually dropped into a receptacle
place under an opening in the soiled dish table.
 The disposal of rubbish, boxes, cartons, waste paper, and cans also involves
sanitary precautions. A separate room – sealed against vermin and rodents –
is recommended.
 Rubbish should be removed regularly or daily when large quantities
accumulate.
 Garbage and rubbish room should be constructed so that they can be flushed
out with a hose after collections are made.
 It is a good practice to follow this flushing with a disinfectant spray.

SAFETY IN FOOD SERVICE

 1. Ensure safety of the physical structures and equipment in the food
service. These include well-lighted stairways with protected handrails,
elevator shafts with safety gates, doors with glass panels to permit vision
both ways, food processing machines (slicers, grinders, etc.) with safety
guards, and emergency stops.

2. Train workers on safe work practice. These include:

 training storeroom workers on how to lift heavy material
 how to remove used items from service areas and transfer safety to
appropriate location for cleaning and storing
 how to dispose leftover food and service ware
 how to use gloves and pot holders in handling cartons and hot
metal objects
 how to carry service trays and used dishes.

3. Prevent slippery floors caused by careless spillage of liquids from

receptacles or containers or dropping off slippery bits of food or refuse on
the floor.
 The rule to follow is any foreign substance, solid, or liquid, should
be immediately removed from the floor by sweeping or mopping.

4. Maintain orderliness at all times: a place for everything and everything in

its place.

5. Conformance with fire prevention and safety regulations and laws ensures
safety at all times.

HOW FOOD SERVICE EMPLOYEES SHOULD BE TRAINED

In training food server, emphasize the following:

1. Walk briskly as you look at the direction where you are heading.
2. While walking, keep watch of persons you meet to avoid collision.
3. In case of spillage, follow the rule “WIPE IMMEDIATELY.” Busboys
normally do this.
4. When something drops on the floor while serving customers, put a
chair over it until such time a busboy removes it.
Remember:
Move fast with caution!
 HOW FOOD SERVICE EMPLOYEES AVOID INJURY DUE TO OVEREXERTION

In lifting, one should remember the following:

1. Lift loads within your capacity.

2. Position yourself properly when about to lift a load. See feet apart for a good
footing.
3. Grip the load firmly with both hands.
4. Keep load close to the body as possible.
5. Lift loads slowly with feet firmly planted on the floor. Keep a straight center line
of gravity whilst moving.

PROPER LIFTING PROCEDURE

CHECKING THE LOAD GETTING READY TO LIFT

a. Check the load. Approximate its weight a. Put feet apart, one behind the other and
and decide if your strength is sufficient to knees slightly bent.
lift it. b. Move the load close to the body. Then
b. Use personal protective equipment such grasp it with both hands firmly.
as working clothes, gloves, and others as
may be necessary.

LIFTING THE LOAD CARRYING THE LOAD

a. Use your legs to lift the load up. a. Load should be close to the body with
b. Likewise, use your legs when putting the elbow and arms tucked into the load.
load down. b. Shift feet without twisting as you walk and
move the load.